Milk pudding or Muhallabiya is a Lebanese desert, that nowadays is served in many neighbouring countries including back home in Tripoli, Libya. Putting a drop of orange blossom or rose water into it gives a "sophisticated" touch that reminds me of my uncle's wife, Malak (Angel in Arabic) who used to prepare this during Ramadan in Tripoli. She always put her heart into everything she did with so much positivity ... And I always admired that in her.
After a nice meal during those hot Mediterranean summers, we would enjoy a refreshing homemade pudding and Arabic coffee with cardamom, and of course catching up on the latest events...
The desert is very easy to make, but it needs attention and patience during the long stirring. So enjoy and practice your mindful breathing while stirring ! ;)
2 tablespoons cornstarch
1/4 cup ground rice
4 1/2 cups milk
1/3 cup sugar
1 tablespoon orange blossom water (optional)
1 1/2 tablespoon rose water (optional)
1/3 cup pistacchio chopped/ or pieces of fruits
Mix the cornstarch and ground rice with 1/2 cup cold milk and beat well, making sure there are no lumps. Boil the rest of the milk in a large pan. Add the cornstarch and ground rice, stirring vigorously with a wooden spoon.
Turn to low heat, and stir constantly, until you it becomes thicker. Continue to cook over low heat for 15 - 20 minutes, until the texture becomes thick, stirring occasionally. Add the sugar towards the end.
Add the orange blossom water, and rose water. Let the cream cool down, before pouring it into small bowls.
Let them cool, then chill in the refrigerator
When the pudding is cold, serve with sprinkled pistachios on top or seasonal fruits.