A silky, rosewater-scented milk pudding set to a delicate trembling consistency, garnished with crushed pistachios and a drizzle of honey. This elegant Kuwaiti dessert is pure simplicity elevated to refinement.
Ingredients
3 cups whole milk
4 tbsp cornstarch
4 tbsp sugar
2 tbsp rosewater
1 tbsp orange blossom water
2 tbsp crushed pistachios
1 tbsp honey for drizzling
Pinch of ground cinnamon
Instructions
1Dissolve cornstarch in half a cup of cold milk, whisking until completely smooth with no lumps remaining.
2Heat the remaining milk with sugar in a saucepan over medium heat, stirring until the sugar dissolves completely.
3Pour the cornstarch mixture into the hot milk while whisking constantly to prevent any lumps from forming.
4Continue whisking over medium heat for 5-7 minutes until the pudding thickens enough to coat the back of a spoon.
5Remove from heat, stir in rosewater and orange blossom water. Pour into individual serving cups or a shallow dish.
6Chill in the refrigerator for at least 3 hours until set. Garnish with crushed pistachios, a drizzle of honey, and cinnamon.
Did You Know?
Muhallabia is named after an Arab general from the 7th century who reportedly demanded this pudding be served to his troops.