Mhalabia (Rosewater Milk Pudding)
A delicate, fragrant milk pudding set with cornstarch and perfumed with rosewater, topped with crushed pistachios.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Whisk the cornstarch into 1 cup of the cold milk until completely smooth and free of lumps, then set aside.
- 2
Heat the remaining 3 cups of milk with the sugar in a heavy saucepan over medium heat, stirring until the sugar dissolves and the milk is steaming but not boiling.
- 3
Slowly pour the cornstarch slurry into the hot milk while whisking constantly to prevent lumps, then continue cooking over medium-low heat.
- 4
Whisk steadily for 8 to 10 minutes until the mixture thickens to a smooth pudding that coats the back of a spoon, then stir in the rosewater off the heat.
- 5
Divide the pudding among serving cups, let cool to room temperature, then refrigerate at least 3 hours until fully set.
- 6
Garnish each cup with crushed pistachios and a light drizzle of rosewater syrup just before serving.
Plan it in Listahan
Add Mhalabia (Rosewater Milk Pudding) to your week, check it against your household's allergens, and build the shopping list automatically.