This Lebanese/Syrian version of milk pudding is very different from the South Asian one. Redolent with orange blossom and rose water as well as the intriguing flavor of mastic, this pudding is my favorite. Normally it is made thicker, but I prefer to use less cornstarch for a softer, more luxurious texture. I also flavor it with saffron to make it even more sumptuous, but you can leave the saffron out for a more traditional version.
SERVES 4 TO 6
INGREDIENTS:
- 4 cups (1 liter) whole milk
- Good pinch of saffron threads
- 4½ heaping tablespoons (50 g) cornstarch
- ¾ cup (150 g) baker’s sugar or superfine sugar
- 2 teaspoons orange blossom water
- 2 teaspoons rose water
- ¼ teaspoon ground mastic
- 2 tablespoons slivered pistachios, for garnish
INSTRUCTIONS:
- Put 3½ cups (875 ml) milk in a saucepan and add the saffron. Let steep for 30 minutes while you prepare your
ingredients. The saffron needs this time to flavor the milk before you start making the muhallabiyeh. - Whisk the cornstarch with the remaining ½ cup (125 ml) milk.
- Add the sugar to the saffron milk and place the pan over medium heat. Whisk the cornstach milk into the pan and continue whisking as you bring the milk to a boil. As soon as the milk starts boiling, reduce the heat to low and continue whisking for another 10 to 15 minutes, or until the milk has thickened. Take off the heat.
- Add the orange blossom and rose water, then add the mastic and quickly whisk it in. Pour into one large shallow serving bowl or into individual bowls. Let cool, then refrigerate until well chilled. Serve chilled, garnished with slivered pistachios.
