ARABIC MILK PUDDING (مهلبية)

This delicious traditional Arabic dessert is very easy to make. Scented with rose water and orange blossom water, it is light and fragrant, and is best served chilled after a heavy meal!

INGREDIENTS

• 4 cups fresh milk

• 3/4 cup sugar

• 5 tablespoons cornstarch

• 1 teaspoon rose water

• 1 teaspoon orange blossom water

• 1/2 teaspoon vanilla essence

• 1/2 teaspoon butter, room temperature

• Crushed and whole pistachios, or cinnamon powder, or shredded coconut for garnish

PREPARATION

1. In a large pot, combine the milk, sugar and cornstarch and whisk well before placing it on the stove to avoid granulation.

2. Once combined, place over medium-low heat and stir regularly.

3. Add the rose water, orange blossom water and vanilla and continue stirring until the mixture begins to thicken. You will know when it reaches the desired thickness once it fully coats the back of a spoon, and you can run a finger down the spoon, leaving a clear mark that does not dissolve.

4. Once it gets thick enough, add the butter and mix to combine. Then remove from heat.

5. Divide the pudding mixture evenly in individual cups and top with pistachios or any other nuts you prefer (pine nuts, walnuts), even edible rose petals, cinnamon powder, or shredded coconut work as toppings.

6. Refrigerate for several hours or overnight until set.

Notes:
You can have this dessert warm or cold, although I personally prefer to have it cold. 

My husband loves topping it with a generous dollop of honey. 

It is also very common to cook rice with this dessert, making it into a milk rice pudding.