Instructions

1. Mix the cornstarch and sugar: In a small bowl, mix the sugar and cornstarch together until well combined. This helps prevent clumping when added to the milk.
2. Heat the milk: Pour the milk into a medium saucepan and heat over medium heat, stirring occasionally to prevent it from burning at the bottom. Allow it to warm up but not come to a boil.
3. Add the dry ingredients: Gradually whisk the sugar and cornstarch mixture into the milk. Keep stirring constantly to avoid lumps.
4. Cook the pudding: Continue cooking the mixture on medium heat, stirring frequently. The pudding will begin to thicken after about 10-12 minutes. Once it coats the back of a spoon, it’s ready.
5. Add flavor: Remove the saucepan from the heat and stir in the rose water or orange blossom water.
6. Chill the Muhallebi: Pour the pudding into serving bowls or ramekins. Let it cool to room temperature, then refrigerate for at least 3-4 hours until fully chilled.
7. Serve: Before serving, garnish with a dusting of cinnamon, crushed pistachios, or a drizzle of fruit syrup, as desired.

Enjoy this deliciously light and fragrant dessert—perfect for a refreshing treat!

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