Fine, silky, oriental dessert, the "Mahallebi of Water". A wonderful orange cream, cream almost an innocent child, in bold tones of essential aromas of citrus and very refreshing taste, as is done with water! Water enters instead of milk, which is another version of the dessert.
Light and tasty all-weather and mood dessert. Lighter and scented to accompanya a vibrant festive meal. The roasted almonds are the "must" addition which will donate the significant tasty "difference in thread" of aftertaste.

work: 20′ time: 3h:20′ easy:
Mahallebi Mahallebi

Ingredients (∼10 servigns)

  • 1 liter (2.11 Pt) water
  • 120g (4.2 oz) cornstarch/ cornflour
  • 600g (1.3 lbs) sugar
  • 20g (0.7 oz) margarine
  • 200g (7.1 oz) blanched almonds
  • 15 cloves
  • 2 juicy oranges juice & zest
  • 1 lemon juice & zest
Originally put a cup of water (from the measured) and the cloves in a saucepan and boil for 5 minutes, to flavored water.
In a large bowl, add the water, the water from the cloves strained, juice and zest of oranges & lemon and sugar.
Finally add the cornstarch/ cornflour and stir to completely dissolve into the cold mixture of water and sugar. Stir well to melt the sugar as possible.
In large nonstick skillet over medium heat, add margarine and blanched almonds to roast and get a golden color.
Inside the pot, add the mixture of the bowl that you have dissolved cornstarch/ cornflour.
Let the mixture boil, and get thick. Stir almost constantly with a wooden spoon, especially towards the end a little harder to not clump. Gradually the mixture will start to be transparent. Remove from the heat, do not expect to thicken completely, it will be done in the refrigerator.
When the mixture becomes thick you empty it in a form greased with a little vegetable oil. Allow to warm up and then refrigerate for at least 3-4 hours or overnight.
When you are to serve it invert it on a platter. If you want you can sprinkle the top with a little grated white almond.
Mahallebi Mahallebi

Author Zambia G. Sifaki