Mhalabiyeh (مهلبية) — Lebanese Milk Pudding with Orange Blossom

• 1000 mlwhole milk (3.25% fat)
• 90 ggranulated sugar
• 60 gcornstarch
• 120 mlcold water (for dissolving the cornstarch)
• 10 mlorange blossom water (about 2 tsp)
• 2.5 mlrose water (1/2 tsp, optional but traditional)
• 30 gpistachios (finely chopped, for topping)

Instructions

1. 1

   Set out 6 small dessert cups (about 150–180 ml each) on a tray so they are easy to move to the refrigerator later. Chop the pistachios finely and keep them aside for garnishing after chilling.

2. 2

   In a small bowl, whisk the cornstarch with the cold water until completely smooth and lump-free. This slurry is essential for a silky pudding, so keep whisking until it looks like thin cream.

3. 3

   Pour the milk into a medium saucepan and add the sugar. Warm over medium heat, stirring for 2 minutes until the sugar dissolves and the milk is steaming but not boiling.

4. 4

   While whisking the milk constantly, slowly pour in the cornstarch slurry in a thin stream. Keep the heat at medium and whisk continuously so the starch thickens evenly without forming clumps.

5. 5

   Continue cooking and whisking until the mixture thickens to a smooth, pourable pudding, about 4–6 minutes after adding the slurry. Once it reaches a gentle simmer with slow bubbles, cook for 60 seconds more to fully gelatinize the starch and prevent a floury taste.

6. 6

   Remove the pot from the heat and immediately stir in the orange blossom water and the optional rose water. Mix for 20 seconds to distribute the aroma evenly, then let the pudding stand for 2 minutes so any surface foam settles.

7. 7

   Pour the hot pudding into the prepared cups, dividing it evenly. Let the cups cool at room temperature for 30 minutes, then refrigerate uncovered for 2 hours to set; after setting, cover to avoid fridge odors.

8. 8

   Before serving, sprinkle each cup with chopped pistachios, using about 5 g per portion. Serve well-chilled for the cleanest floral aroma and the smoothest texture.