Name: Egyptian Milk Pudding (Mahalabiya)
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 4 cups milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 1 teaspoon rosewater; 1 teaspoon orange blossom water; as needed ground cinnamon (for garnish); as needed crushed pistachios or almonds (for garnish)

Dessert

4 servings

290 cal/serving

Instructions

Step 1

Combine milk, sugar, and cornstarch in a saucepan and whisk to dissolve.

MilkGranulated sugarCornstarch

Step 2

Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil (about 10–15 minutes).

MilkGranulated sugarCornstarch

Step 3

Reduce heat to low and cook 2–3 more minutes, stirring until smooth and creamy.

MilkGranulated sugarCornstarch

Step 4

Remove from heat and stir in rosewater and orange blossom water.

RosewaterOrange blossom water

Step 5

Divide pudding into serving bowls, cool briefly, then refrigerate at least 2 hours until chilled and set.

MilkGranulated sugarCornstarch

Step 6

Just before serving, garnish with ground cinnamon and crushed pistachios or almonds.

Ground cinnamon (for garnish)Crushed pistachios or almonds (for garnish)

Step 7

Serve chilled.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.