Levantine cuisine · Desserts & Sweets

Muhallabieh

Silky milk pudding scented with rose and orange blossom water, set cold and topped with pistachios.

Ingredients · for 4 servings

• 1 liter whole milk
• 80 g rice flour
• 2 tbsp cornstarch
• 100 g sugar
• 2 tbsp rose water
• 1 tbsp orange blossom water
• 50 g pistachios
• 1 tbsp dried rose petals (optional)

Instructions

1. Whisk the rice flour and cornstarch with 200 ml of the cold whole milk until completely smooth and lump-free.
2. Warm the remaining milk with the sugar in a wide pot until the sugar has dissolved and the milk steams lightly at the edges.
3. Pour in the starch mixture while stirring constantly and stir over medium heat for 8-10 min, until the cream thickens and holds the trail of the spoon.
4. Remove the pot from the heat and stir in the rose and orange blossom water - only now, so the delicate aroma doesn't cook off.
5. Divide the cream among four glasses or bowls, smooth the surface and chill for at least 3 hours, until set firm enough to slice.
6. Just before serving, sprinkle generously with chopped pistachios and the rose petals.