Mahalabia
Ingredients
- 1 LWhole milk (liquid)
- 100 gWhite sugar (powdered)
- 60 gCorn starch (powdered)
- 2 tbsprose water (liquid)
- 30 gRoasted salted pistachio (crushed)
- 1 tbspOrange blossom water
Method
A bright white, smooth and creamy pudding that wobbles slightly on the spoon. The delicate scent of rose water blends with sweet milk for a light finish.
- 1
In a bowl, mix the cornstarch with a little cold milk taken from the total. Whisk until the mixture is perfectly smooth, without any lumps.
- 2
Pour the rest of the milk and the sugar into a saucepan. Heat over medium heat until the mixture starts to steam, without reaching a boil.
- 3
Pour the diluted starch into the hot milk while whisking vigorously. Continue cooking over low heat. The cream should thicken until it coats the spoon smoothly.
- 4
Remove from heat and add the rose water and orange blossom water. Mix well. Pour immediately into small bowls or glasses. Let cool to room temperature, decorate with the toasted pistachios, then refrigerate.
Frequently asked questions
How do you get this dish right?
- Do not boil the milk too hard after adding the starch, or the texture will lose its finesse.
- Always add the rose water off the heat to keep its aroma intact.
- To check for doneness, the cream should coat the back of a spoon and leave a clear trail when you run your finger through it.
How long does this dish keep?
Keep in the refrigerator for 2 to 3 days, covered with plastic wrap to prevent a skin from forming on the surface.
