Mahalabiya with Monk Fruit & Rose Water
Method
Slurry Base: Whisk 50ml of cold skimmed milk with the cornflour and unflavoured whey protein isolate in a small bowl until completely smooth and free of lumps.
Heat Mixture: Pour the remaining milk and monk fruit sweetener into a saucepan over medium heat, bringing it to a gentle simmer while stirring constantly.
Thicken Pudding: Whisk the protein slurry into the warm milk, reduce heat to low, and stir vigorously for 5 minutes until the mixture thickens into a glossy custard.
Infuse & Chill: Remove from heat, stir through the rose water, pour into two small ramekins, and refrigerate for 2 hours before dressing with the chopped pistachios.
Nutritional Insight: Replacing sugar with zero-GI monk fruit and bolstering the dish with whey isolate satisfies sweet cravings without triggering insulin spikes, successfully silencing food noise whilst preserving lean muscle mass on GLP-1 plans. Culinary Hack: Always add the delicate rose water at the very end after taking the pan off the heat, as prolonged boiling will evaporate its signature floral aroma.
Nutrition Facts
Per serving
