Muhallabiya

Indulge in the creamy delight of Muhallabiya, a fragrant Middle Eastern milk pudding infused with rose water and topped with crunchy pistachios and coconut flakes. Perfect for a sweet ending to any meal or a refreshing summer treat.

• 4 cups milk
• 1 cup sugar
• 1/2 cup cornstarch
• 1 teaspoon rose water
• 1 teaspoon vanilla extract
• 1/4 cup pistachios
• 1/4 cup coconut flakes

Method

1. 1

   In a medium saucepan, combine the milk and sugar over medium heat. Stir until the sugar dissolves completely.

2. 2

   In a separate small bowl, mix the cornstarch with 1 cup of cold milk until smooth.

3. 3

   Once the milk mixture starts to steam, gradually whisk in the cornstarch mixture. Keep stirring to prevent lumps.

4. 4

   Continue cooking the mixture on medium heat, stirring constantly, until it thickens and coats the back of a spoon.

5. 5

   Remove the saucepan from heat and stir in the rose water and vanilla extract.

6. 6

   Pour the mixture into serving dishes and let it cool to room temperature. Then refrigerate for at least 2 hours until set.

7. 7

   Before serving, garnish with chopped pistachios and coconut flakes if desired.