مهلبية

Instructions

1. 1 In a small bowl, dissolve the cornstarch in half a cup of cold milk, whisking thoroughly until completely smooth with no lumps remaining. Set this slurry aside while you prepare the rest of the pudding base.
2. 2 Pour the remaining milk into a medium heavy-bottomed saucepan, add the sugar, and heat over medium flame, stirring occasionally until the sugar dissolves and the milk is steaming but not yet boiling.
3. 3 Reduce the heat to medium-low and slowly pour the cornstarch slurry into the hot milk in a thin stream, whisking constantly and vigorously to prevent any lumps from forming as the mixture begins to thicken.
4. 4 Continue cooking and stirring without stopping for eight to ten minutes until the pudding thickens enough to coat the back of a wooden spoon and leaves a clear trail when you drag your finger across it.
5. 5 Remove the saucepan from the heat and immediately stir in the rose water and orange blossom water, mixing well to distribute the floral aromas evenly throughout the pudding before it begins to set.
6. 6 Pour the pudding into individual serving cups or small bowls, filling each about three-quarters full. Allow them to cool to room temperature, then cover with plastic wrap and refrigerate for at least three hours until firmly set.
7. 7 Just before serving, garnish each cup with a sprinkle of crushed pistachios and a light dusting of ground cinnamon. Serve chilled as a refreshing finish to a Middle Eastern meal.