Mahalabia (Milk Pudding)
Directions
- 1Whisk cornstarch into some cold milk.
- 2Turn on the stove to medium-high heat.
- 3Add sugar to the milk mixture.
- 4Whisk constantly until smooth.
- 5Add heavy cream and stir for 5-6 minutes.
- 6Add vanilla extract and orange blossom water.
- 7Stir until the mixture thickens and coats the whisk.
- 8Remove from heat and set aside.
- 9Prepare the sugar syrup: In a small saucepan, combine 1/2 cup sugar and 1 cup of water and a pinch of citric acid.
- 10Boil for 10 minutes and then remove from heat to cool completely.
- 11Crush pistachios in a food processor (halfway).
- 12Pour the milk pudding into individual serving bowls or a large serving platter.
- 13Chill for at least 4 hours, preferably overnight.
- 14Garnish with crushed pistachios and serve with the sugar syrup on the side.
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 7 tablespoons corn starch
- 0.5 tsp vanilla extract
- 0.5 tablespoon orange blossom water
- 0.5 cup sugar
- 0.5 cup sugar
- 1 cup water
- 0.125 tsp citric acid
- 1 cup pistachios
Equipment
whisksaucepansmall saucepanfood processor
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