Indulge in a Delicious Journey: Muhalla – A Simple Saudi Dessert
With just four ingredients, discover the delight of this sweet Saudi dessert. More than just a filling breakfast, it promises to be a heartwarming treat that exceeded all expectations.
I must admit, I approached this recipe with skepticism, but believe me, it turned out to be the best sweet breakfast I have ever tasted. The secret? It lies in the choice of dates – make sure to pick good quality ones. While ghee was the original choice, butter can be a suitable alternative, offering flexibility to suit personal preferences.
Concerned about using bottled water? Fear not. Although I was cautious and opted for bottled water, the boiling process before adding it ensures that it doesn’t drastically affect the taste. Feel free to use whatever works best for you.
Moving beyond ingredients, the choice of cookware plays a crucial role. Opt for a stainless steel pot; non-stick pots can introduce a burning taste and compromise the smoothness of the porridge.
For those seeking a time-efficient approach, I experimented with an Instant Pot, and the results were impressive. It not only halved the preparation time but also minimized the stirring action, making the cooking process a breeze.
Below, you’ll find the original recipe, tried and true. In the notes section, I’ve included the Instant Pot method, providing a convenient alternative without compromising on the delicious outcome. Enjoy the simplicity and warmth of Muhalla – a dessert that transcends expectations.
Muhalla (Dates Pudding)
Ingredients
- 2 cups pitted sukkari dates ((about 0.5 kg))
- 2 cups whole wheat flour ((approximately 250g))
- 2 cups boiled water ((500 ml))
- 1 stick butter ((100g))
- ½ tsp salt ((2g))
- ½ tsp ground cardamom ((2g))
Toppings:
- ½ butter ((50g))
- Ground black pepper
- Dates
Instructions
- Soak pitted dates in hot water.
- Toast whole wheat flour in a pan over low heat.
- Add a stick of butter to the pan, melt, and stir.
- Blend soaked dates with liquid.
- Add the blended dates to the pan, stir continuously.
- Continue stirring until the mixture thickens over low heat.
- Add salt and ground cardamom to taste.
- Turn off the heat and let the mixture settle for a minute or two (keep it warm).
- While still warm, transfer the pudding to a serving bowl, drizzle melted butter or ghee on top.
- Decorate with dates and a sprinkle of freshly ground black pepper.
- Serve the Muhalla warm and enjoy.
Notes
Nutrition
Disclaimer
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.