|Middle Eastern Rose Milk Pudding, Mahalabiyya|
Other common flavorings are orange blossom water, saffron, and cocoa, but you can change the flavors to your own liking. You can even use chocolate milk and omit (or decrease) the sugar. You can add vanilla or other extracts, instant coffee or espresso powder, use brown sugar in place of white to make butterscotch, or stir in fruit puree towards the end of cooking.
Yield 4 Cups
4 C. Milk, any kind, divided
1/2 C. Sugar
2 Pods Cardamom
6 T. Cornstarch
2 T. Rose Water, Culinary Grade
2-4 T. Shredded Coconut, Optional
2-4 T. Pistachios, Chopped, Optional
- Stir milk 3 1/2 C. milk and sugar together in a saucepan, add cardamom, and bring slowly to a boil, stirring occasionally.
- Stir the remaining 1/2 C. milk into the cornstarch to make a slurry.
- Add to the milk mixture and boil, stirring constantly, until pudding is very thick.
- Remove from heat and stir in rose water. Remove cardamom pods.
- Pour into a large serving dish or individual serving dishes and allow to set.
- Sprinkle with coconut quickly before a skin forms.
- Garnish with chopped pistachio if desired.
- Serve warm or cold.
|I like to use my pretty rose flan dish.|
2. I sometimes just mix rose syrup with milk until it tastes good, and omit the sugar. This makes a pretty pink pudding, and looks beautiful topped with the greenish color of chopped pistachios.