A quick and easy Lebanese milk pudding dessert that’s so quick to whip up. I love making this for breakfast, a brunch get-together, or an afternoon dessert.
1 Liter (4 cups) whole milk
50g (6 Tablespoons) cornstarch
110g (½ cup) granulated sugar
2 Tbsp orange blossom water
Strawberries, blueberries, crushed pistachio or any other nut for decoration
1. In a small bowl, combine the cornstarch with a little milk to form a loose paste. Pour the remaining milk into a heavy-based pan and stir in the sugar. Bring the milk to barely a simmer, stirring continuously until the sugar has dissolved.
2. Reduce the heat and stir a spoonful of the hot milk into the cornstarch paste, then tip the mixture back into the pan. Keep whisking constantly to prevent the flour from forming lumps. Bring the milk to the boil again. Take the pot off the heat when the pudding is thick and coats the back of the spoon. Stir in the orange blossom water.
4. Pour the muhallabieh into a large 9″ (23cm) glass dish or small bowls. serving bowl and let it cool, allowing a skin to form on top. When cool, wrap with plastic wrap and refrigerate at least 4 hours. Decorate with fruits and sprinkle with pistachios right before serving.