This pudding used to belong to the category: What your mother or grandmother will make at home. Now it is available in Beirut everywhere, in delis, at juice bars, coffee joints, even in supermarkets under a label. I guess there are less and less mothers and grandmothers at home making muhallabieh.
The rule of thumb for muhallabieh is for each cup of milk use 1 1/2 tablespoon of starch; since cows are scant in Lebanon most people make it with powdered milk. To make a really good muhallabieh, the cream needs to be gossamer, silky, smooth, delicate, in short, exquisite.
- 4 cups milk
- 6 Tbsp cornstarch
- 1 Tbsp orange blossom water
- 1 tsp rose water
- 6 Tbsp granulated sugar
- ground pistachios, to garnish
1. In a saucepan, over medium heat pour the milk and sugar (save 3/4 cup milk to dissolve the cornstarch in). Stir to dissolve the sugar; dissolve the cornstarch in the remaining milk; when the mixture starts to steam pour the cornstarch mixture and stir continuously until the pudding thickens; add the flavoring at the end; pour the pudding into individual cups and cool on the counter; refrigerate. Garnish with ground pistachios if desired.