Muhallebi

What you'll need

• Medium saucepan
• Whisk
• Serving bowls or ramekins
• Measuring cups and spoons
• Wooden spoon or silicone spatula

Ingredients

• 2 cups (480ml) whole milk
• 3 tbsp (45ml) sugar
• 3 tbsp (25g) cornstarch
• 1 tsp (5ml) rose water or orange blossom water
• Ground cinnamon, crushed pistachios, or fruit syrup (optional, for garnish)

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 burning. 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 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 from heat and stir in the rose water or orange blossom water.
6. Chill Pour the pudding into serving bowls or ramekins. Let 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.