🍮 Muhallabia (Milk Pudding)

Method

1. In a small bowl, dissolve the 1/2 cup starch in 1 cup of the cold milk and stir until there are no lumps.

2. In a pot, put the rest of the milk with the 1/2 cup sugar over medium heat (plus the cream if using) and stir until the sugar dissolves and the milk is hot but not boiling.

3. Stir the starch mixture again and pour it into the milk, stirring constantly.

4. Stir over medium heat for 7–8 minutes without stopping until it boils, thickens and coats the back of the spoon.

5. Turn off the heat, and if you have orange blossom and rose water, add them and stir.

6. Pour the muhallabia into cups or small dishes and let it cool to room temperature.

7. Cover and refrigerate for 2 hours until set.

8. Garnish with ground pistachios if you have them and serve cold.

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