Lebanese
Mhalabiyeh
A chilled Lebanese milk pudding set silky and light, scented with orange blossom and rose water, then finished with pistachio crunch.
6 servings · 15 minutes prep · 12 minutes cook
Ingredients
Main
- 4 cups whole milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 tsp kosher salt
- 1 tbsp orange blossom water
- 1 tbsp rose water
- 1/3 cup pistachios, chopped
Directions
Method
- Whisk the cornstarch with about 1 cup of the whole milk until completely smooth.
- Combine the remaining whole milk, granulated sugar, and kosher salt in a saucepan. Warm over medium heat until steaming and the sugar dissolves.
- Whisk in the cornstarch mixture. Cook, whisking constantly, until the pudding thickens and bubbles gently, 8-10 minutes.
- Simmer for 1 minute to cook out the raw starch flavor, then remove from the heat and stir in the orange blossom water and rose water.
- Pour into individual cups, cover, and refrigerate promptly so the pudding reaches {{temperature:40°F}} or colder within 2 hours; chill until set, at least 3 hours.
- Garnish with the pistachios just before serving.
