Public recipe with member extras
Spiced Chai Milk Pudding, Muhallabia
An eggless, starch-thickened traditional pudding elevated with a rich chai spice matrix. The camel milk provides an ultra-glossy finish that feels surprisingly light.
Confections & Desserts · Comfort Custards · Gluten-Free Sweet Bowls
What you need
Ingredients
- 2 cups Camel Milk
- 3 tbsp Cornstarch
- 3 tbsp Pure Maple Syrup
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- Pinch each: Clove, Cardamom, Black Pepper
Method
Instructions
- While the saucepan is completely cold, pour in the camel milk and whisk in the cornstarch until entirely dissolved and free of lumps.
- Whisk in the maple syrup alongside the cinnamon, ginger, clove, cardamom, and black pepper.
- Place the saucepan over medium-low heat. Stir continuously with a heatproof spatula, scraping the bottom to prevent catching.
- Bring the mixture to a very gentle simmer. Cook for 2-3 minutes as it thickens into a rich, glossy, velvet pudding consistency.
- Pour into individual dessert cups or small bowls. Serve warm, or chill in the refrigerator for an hour before enjoying.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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