Mhalabia

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 362
• Protein: 10 g
• Carbs: 53 g
• Fat: 13 g

Ingredients

• 1 L Whole milk ( liquid )
• 100 g White sugar ( powdered )
• 60 g Corn starch ( powdered )
• 2 tbsp rose water ( liquid )
• 30 g Roasted salted pistachio optional ( crushed )
• 1 tbsp Orange blossom water

Instructions

1. Dilute the starch

   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. Heat the milk

   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. Thicken the cream

   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. Flavor and serve

   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.

Chef's tips

• 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.

Storage

Keep in the refrigerator for 2 to 3 days, covered with plastic wrap to prevent a skin from forming on the surface.