This is an exotic flavored milk pudding called m’hallabiya, one of our classic desserts. I paired it with apricot but it is equally as delicious with a date or fig compote.
MAKES: 6–8 servings
INGREDIENTS:
APRICOT COMPOTE:
- ½ cup apricot jam
- 8 dried apricots, finely sliced
- zest of ½ orange
- juice of ½ orange
- juice of ½ lemon
- 4 cups full-fat milk
- 1 cup sugar
- ¼ cup cornstarch mixed with ¼ cup milk to make a paste
- ½ tsp mastic ground with 1 Tbsp sugar
- 1 tsp rosewater
- 1 tbsp orange blossom water
- toasted slivered almonds, to garnish
- fresh pomegranate seeds, to garnish
INSTRUCTIONS:
- In a small saucepan, combine all the ingredients to make the compote and heat gently on low heat while stirring for about 5 minutes. Taste. Set aside to cool.
- Over medium heat, pour the milk and sugar in a large saucepan and stir until the sugar has dissolved. Add the cornstarch paste to the hot milk and whisk to combine. Bring to a boil and stir until thickened (it should coat the back of a spoon). Remove from the heat, add the mastic/sugar mixture, rosewater and orange blossom water and mix well. Allow to cool slightly before serving.
- To assemble, place a heaped spoonful of the apricot compote in individual clear glasses. Carefully ladle the m’hallabiya on top, taking care not to mix it with the compote. Garnish with toasted almonds and fresh pomegranate seeds. Cover with plastic wrap and cool in the fridge until ready to serve.
