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A fresh and subtle Lebanese dessert. Nowadays people typically don't make a difference between the powder rice-based mohallabiyeh and the cornstarch-based ilmâsiyyeh and use the former name for either. The cornstarch-based alternative has a smoother finish, especially if you keep whipping it, after taking it off the heat, till it's cooled.
I'm not sure how well it would work with honey instead of sugar, but fructose would be a good alternative.
More recipes in my folder: Quick Food, Not Fast Food
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