Muhallebi, known as Malebi in Bulgaria, is a much loved dessert dating back to at least the 7th century.

1 l fresh cow milk
80 g white chocolate
60 g buckwheat flour
40 g sugar
rose cordial
Whisk the flour with 200 ml milk into a slurry in a separate dish. Place the remaining 800 ml in a cooking pot, adding the sugar and vanilla. As it starts to boil, add a couple of spoonfuls of the hot milk into the buckwheat slurry and stir them well, then slowly pour the slurry back into the pot. Boil 10-12 minutes on a low heat while stirring constantly to make sure it does not burn. Once the mix is ready, add the chocolate and stir until completely melted. Leave the cream to cool for a few minutes and stir vigorously to break the denser mass which has formed on the top. Pour into bowls or cups and leave in the fridge to cool and set. Before serving, garnish each bowl with 2 t.s. rose cordial.

harmonica products in the recipe

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