Pudding with Pistachios and Rose Water (Muhallebi)
Muhallebi is a milk pudding thickened with rice flour, and it sets firm enough to slice into neat squares. The rice flour gives it a soft, clean texture, while a splash of rose water or orange flower water adds a floral perfume that suits the plain, sweet milk. It is also known as muhallabia or mihallabiya across the region. Chopped pistachios on top add a green color and some crunch.
Instructions
Combine the milk and sugar in a large saucepan. Heat slowly so the milk does not scorch, and bring it to a simmer.
Stir the rice flour and cornstarch into the water until dissolved, making a smooth slurry. Pour it slowly into the simmering milk, stirring constantly.
Keep the pot at a gentle simmer for 30 to 40 minutes, stirring often. The pudding is ready when it is thick enough to coat the back of a spoon. Take the pan off the heat.
Stir in the rose water or orange flower water, if using.
Pour the pudding into a 9x13-inch baking pan and refrigerate until it is cold and set.
Cut the set pudding into squares about 4 inches across. Put each square on its own dessert plate and scatter the chopped pistachios over the top.
Make it personal.
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