Levantine cuisine · Desserts & Sweets

Muhallabiyet Fistok

Silky milk pudding with finely ground pistachios and rose water, set cold in glasses.

Ingredients · for 6 servings

• 1 l whole milk
• 70 g cornstarch
• 140 g sugar
• 150 g pistachios
• 100 ml cream
• 1 tsp rose water
• 1 tsp orange blossom water
• 2 tbsp pistachios for garnish
• 1 pinch salt

Instructions

1. Grind the 150 g pistachios very finely in a blender or mortar until a slightly oily, green powder forms – the finer, the silkier the pudding will be.
2. Warm 800 ml milk with the cream, sugar and a pinch of salt in a pot over medium heat until the edge steams but nothing boils.
3. Fully dissolve the cornstarch in the remaining cold milk and pour it into the warm pot while whisking constantly.
4. Stir in the ground pistachios and keep stirring the mixture over low heat for 6–8 min. until it visibly thickens and bubbles slowly rise to the surface.
5. Remove from the heat, stir in the rose water and orange blossom water, and pass the cream through a fine sieve into six glasses so no lumps remain.
6. Chill for at least 3 hrs. until the pudding is set, and sprinkle with the chopped pistachios before serving.