This simple pudding is creamy and comforting!
Muhallabieh Rose Milk Pudding
Ingredients
- 1 qt whole milk
- 5 tbsp cornstarch
- 5 tbsp sugar
- 1½ tbsp rose water
Instructions
- Place a large pot over low heat and add almost the entire quart of milk. Leave a small amount to dissolve the cornstarch.
- In a small bowl, add 5 tbsp of cornstarch and the remaining milk. Mix until the cornstarch is fully dissolved, then add it to the large pot. Add 5 tbsp of sugar to the pot as well, and stir until the sugar is dissolved.
- Stir continuously while the milk heats, until it thickens and begins to bubble, about 15-20 minutes.
- Remove from the heat and mix in 1½ tbsp of rose water. Pour the pudding into a large heatproof bowl to set. Allow to cool on the counter for at least an hour until it comes to room temp, then cover with plastic wrap and place in the fridge to fully set for at least 4 hours.
- Once set, serve with crushed pistachios or walnuts. This will keep in the fridge for up to 4 days.
