Vegan Mohallabieh

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a medium saucepan, whisk together the almond milk, sugar, and cornstarch until the cornstarch is fully dissolved and there are no lumps.

   Ongeveer 2 min

   Tip van de kok: Ensure the cornstarch is completely dissolved before heating to prevent lumps in the pudding.

2. 2

   Place the saucepan over medium heat and continuously whisk the mixture as it heats up.

   Ongeveer 1 min

3. 3

   Continue to cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 10-12 minutes.

   Ongeveer 12 min

   Tip van de kok: The pudding should coat the back of a spoon and leave a clear trail when a finger is drawn across it.

4. 4

   Remove the saucepan from the heat and stir in the rose water.

   Ongeveer 1 min

5. 5

   Pour the hot pudding into individual serving dishes or ramekins.

   Ongeveer 1 min

6. 6

   Allow the Mohallabieh to cool to room temperature on the counter for about 30 minutes.

   Ongeveer 30 min

7. 7

   Once cooled, cover the dishes with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.

   Ongeveer 1 uur 30 min

   Tip van de kok: Chilling time is crucial for the pudding to firm up properly.

8. 8

   Before serving, garnish with chopped pistachio and dried rose petals, if desired.