Muhalabieh is Arab-style milk pudding infused with a touch of rose and orange blossom waters, adorned with pistachios & honey. It’s no wonder it’s such a popular dessert. It’s the ultimate no-fuss dessert and candy for your eyes.
Prep Time:3 minutes
Cook Time:15 minutes
Total Time:18 minutes
The pudding base:
4 cup of milk
5 tbsp of cornstarch or 1/2 cup rice flour
4 tbsp sugar
2 tsp orange blossom water
1 tsp rose water
Dried rose petals
Mix. Whisk together the cornstarch and milk in a medium-pot until you have no lumps.
Heat. Add the pot on to the stove. Cook the milk mixture on medium heat. It’s important that you heat the milk slowly so the milk and cornstarch marry one another and form a creamy texture vs the jello texture that will happen with a high heat source.
Stir. Occasionally stir until it comes to a light simmer (a few bubbles start to appear)
Whisk. Once the bubbles appear, you’ll notice they are becoming bigger and thick. Now, start whisking the fiercely. you’ll notice the milk is now starting to become thicker and it coats the whisk.
Remove. Once the milk becomes puddling like thickness, remove from the heat. Add your rose and orange-blossom water into the milk and whisk together. Pour the puddling into into the serving cups and chill 3 hours