A delicate, silky milk pudding set with cornstarch and perfumed with rose water, served chilled and garnished with crushed pistachios and a drizzle of rose syrup. This ethereal dessert is pure elegance in simplicity.
Ingredients
4 cups whole milk
1/2 cup sugar
4 tbsp cornstarch
2 tbsp rose water
1 tbsp orange blossom water
Crushed pistachios for garnish
Rose petal jam or syrup for drizzling
Ground cinnamon for dusting
Dried rose petals (optional)
Instructions
1Dissolve cornstarch in 1/2 cup of cold milk, whisking until completely smooth with no lumps remaining.
2Heat remaining milk with sugar in a saucepan over medium heat, stirring until the sugar dissolves completely.
3When milk is hot but not boiling, pour in the cornstarch mixture while whisking constantly to prevent lumps.
4Continue stirring over medium heat for 5-7 minutes until the mixture thickens enough to coat the back of a spoon.
5Remove from heat and stir in rose water and orange blossom water. Pour into individual serving cups or a large shallow dish.
6Cover with plastic wrap touching the surface to prevent skin. Refrigerate for at least 3 hours until fully set. Garnish with pistachios, rose syrup, and a dust of cinnamon.
Did You Know?
Palestinian sweet shops judge a muhallabieh by its wobble — it should tremble like a gentle wave when tapped, neither too firm nor too loose.