Cooking web notes

Turkish cuisine is one of the familiar cuisine for me coz Turkish peoples took an important place here in Paris, each and every corner of the street will absolutely have Turkish fast food shops and their famous kebabs are our all time favourite...I wanted to share this delicious chilled milk pudding prepared very often among Turkish people with many variations, some will prepare just with rice flour and corn starch perfumed with rose water or orange flower water, or else with nuts like almonds or with rice..I prepared my version of muhallebi with blanched and pureed almonds perfumed with almond extract..This pudding tastes awesome when they are served chilled along with chopped nuts or with a scoop of vanilla icecream..Sending this delicious milk pudding prepared with rice flour, pureed almond paste and corn starch to AWED-Turkey guest hosted by Saveur, event by DK and to Lubna's Joy of Fasting To Feasting..



5cups Milk
1/2cup Almonds (blanched)
1/2tsp Almond extract
3/4cup Sugar
2tbsp Riceflour
2tbsp Corn starch
Few pistachios (powdered)

Grind the blanched almond with a cup of milk as fine paste..Whisk the rice flour, corn starch in a bowl with a cup of milk..Now add the sugar and 3cups of milk in a large pot along with almond extract and bring them to boil, slowly add the almond-milk mixture in it..Stir well and finally add the flour mixture in it and stir continously..When its get thicker, put off the stove..

Pour this mixture in a bowl or ramequins and let them cool.. Arrange them in refrigerator and let them sit for two hours..Serve with icecreams or topped with powdered pistachios..