Muhallabieh Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk and sugar until it comes to a boil.
• STEP 2.In a separate bowl, mix cornstarch with a little water to make a slurry.
• STEP 3.Slowly add the cornstarch slurry to the boiling milk, stirring continuously.
• STEP 4.Cook the mixture on low heat until it thickens to a custard-like consistency.
• STEP 5.Remove from heat and stir in rose water.
• STEP 6.Pour the mixture into serving bowls or glasses and refrigerate until set.
• STEP 7.Garnish with pistachios or almonds before serving.

Cooking Tips

• Make sure to stir the mixture continuously to avoid lumps.
• You can adjust the amount of sugar and rose water according to your taste preference.
• For a richer flavor, you can use a combination of milk and cream.

Storage and Serving

• Muhallabieh can be stored in the refrigerator for up to 3 days.
• Serve the dessert chilled and garnish with pistachios or almonds.
• You can also drizzle some honey or rose syrup on top for added sweetness.