Mouhallabieh (Lebanese Milk Pudding)

🧂 Ingredients

• 750 ml Whole Milk(Using whole milk will result in a richer, creamier pudding.)
• 100 g Granulated Sugar(Adjust to your sweetness preference.)
• 50 g Cornstarch(This is the thickening agent. Ensure it's fresh for best results.)
• 2 tbsp Rose Water(Use good quality rose water. Start with 2 tbsp and add more to taste if desired.)
• 30 g Shelled Pistachios(Roughly chopped for topping. Toasting them lightly can enhance their flavor.)

👨‍🍳 Instructions

1. 1

   In a small bowl, whisk together the cornstarch and about 150ml (approx. 2/3 cup) of the cold milk until completely smooth. Ensure there are no lumps; this is crucial for a silky texture.

   ⏱️ 2 minutes
2. 2

   In a medium saucepan, combine the remaining 600ml (approx. 2 1/2 cups) of milk with the granulated sugar. Place over medium heat and stir occasionally until the sugar has completely dissolved and the milk is warm, but not boiling. Aim for a temperature around 70-80°C (160-175°F).

   ⏱️ 5 minutes
3. 3

   Gradually pour the cornstarch slurry into the warm milk mixture while whisking continuously. Reduce the heat to medium-low. Continue to stir constantly with a whisk or wooden spoon, scraping the bottom and sides of the pan, until the pudding thickens considerably. It should coat the back of a spoon and hold its shape for a few seconds. This process typically takes about 8-10 minutes. Do not let it boil vigorously once thickened.

   ⏱️ 10 minutes
4. 4

   Remove the saucepan from the heat. Stir in the rose water until well combined. Taste and add a little more rose water if a stronger floral note is desired. Immediately ladle the hot pudding into individual serving bowls or ramekins.

   ⏱️ 2 minutes
5. 5

   Allow the puddings to cool at room temperature for about 20-30 minutes, then cover them with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 1.5 hours, or until fully chilled and set.

   ⏱️ 1 hour 30 minutes (minimum chilling)
6. 6

   Just before serving, sprinkle the chilled mouhallabieh generously with the chopped pistachios.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For an extra smooth texture, you can strain the pudding mixture before pouring it into serving dishes.
• ✓Ensure you stir constantly during the thickening stage to prevent lumps and scorching.
• ✓The rose water is a signature flavor; use a good quality one and adjust to your preference. Orange blossom water is a popular alternative.
• ✓This dessert is best served well-chilled.

🔄 Variations

• Substitute orange blossom water for rose water for a different floral aroma.
• Add a pinch of ground cardamom to the milk mixture for a warm spice note.
• Garnish with other nuts like almonds or walnuts, or even a drizzle of honey.

🥗 Nutrition

Per serving