Dessert
Rosewater milk pudding (muhalabia)
- Preparation time
- 20 min
- Servings
- 4 servings
Ingredients
4 servings
- Cornstarch — to buy40 g
- Milk — to buy750 ml
- Sugar — to buy80 g
- Eau de rose — to buy2 tbsp
- Pistachios — to buy30 g crushed
Preparation
Dissolve the cornstarch in a little cold milk.
Bring the rest of the milk to a simmer with the sugar, then whisk in the dissolved cornstarch.
Let it thicken over low heat for 5-6 minutes, stirring constantly, until you get a coating cream.
Off the heat, add the rose water, pour into individual bowls, let cool, then refrigerate for at least 2 hours.
Before serving, top with crushed pistachios and a drizzle of rose water.