A silky, rose-scented milk pudding thickened with cornstarch and topped with crushed pistachios. This delicate Libyan dessert is cooling, elegant, and subtly perfumed.
Ingredients
4 cups whole milk
4 tbsp cornstarch
4 tbsp sugar
2 tbsp rose water
1 tsp vanilla extract
2 tbsp crushed pistachios
1 tbsp ground cinnamon for garnish
Instructions
1Dissolve cornstarch in 1/2 cup of cold milk, whisking until completely smooth with no lumps.
2Heat remaining milk with sugar in a saucepan over medium heat, stirring until sugar dissolves.
3Pour the cornstarch mixture into the hot milk while whisking continuously to prevent lumps.
4Keep stirring over medium heat for 8-10 minutes until the mixture thickens and coats the back of a spoon.
5Remove from heat, stir in rose water and vanilla. Pour into individual serving cups or a bowl.
6Refrigerate for at least 3 hours until set. Garnish with crushed pistachios and a dusting of cinnamon.
Did You Know?
During Ramadan, mhalbiya is the most popular dessert across Libya, with every household keeping a batch chilled and ready for iftar.