Silky Rosewater Muhallebi
Indulge in the lusciousness of muhallebi, a classic Middle Eastern milk pudding infused with fragrant rosewater. Creamy, smooth, and subtly sweet, this dessert is a symbol of warmth and hospitality. Topped with crushed pistachios and a drizzle of honey, it promises to transport you on a sensory journey. Perfect for gatherings or a personal treat, this muhallebi will leave you craving more.
ingredients
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1 tsp rosewater
- 1/4 tsp vanilla extract
- A pinch of salt
- Crushed pistachios for garnish
- Honey for drizzling
steps
- 1.
In a medium saucepan, combine 1 1/2 cups milk and sugar. Heat over medium, whisking occasionally until sugar dissolves.
- 2.
In a separate bowl, whisk together cornstarch, remaining 1/2 cup milk, and a pinch of salt until smooth.
- 3.
Gradually pour the cornstarch mixture into the warm milk mixture while whisking continuously to avoid lumps.
- 4.
Continue to cook over medium heat, stirring constantly, until the mixture thickens and bubbles gently, approximately 5-7 minutes.
- 5.
Remove from heat and stir in heavy cream, rosewater, and vanilla extract for added flavor.
- 6.
Pour the mixture into serving cups or bowls and let cool to room temperature. Refrigerate for at least 2 hours to set.
- 7.
Before serving, garnish with crushed pistachios and a drizzle of honey for a touch of sweetness.
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