PUDDING - MALABI - MIDDLE EASTERN MILK

By akselden

Refrigerate for at least 4 hours.

Ingredients

• 4 C. milk
• 1 C. sugar
• 1/3 C. cornstarch, mixed with 1/4 C. cold water until dissolved
• 3 T. orange flower or rose water
• 1/2 C. shelled and chopped pistachio nuts lightly toasted in dry skillet

Preparation

Step 1

1. In a medium saucepan, heat milk with sugar and bring to a boil. Keep a close watch to be sure it doesn't boil over, then lower to a simmer, stir constantly, and add the cornstarch and water mixture. Continue to cook over medium heat until the pudding thickens; this can take up to 5 minutes. Remove from heat and add orange flower water or rose water and stir.

2. Ladle the pudding into 8 small bowls or 1/2 C. ramekins. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours.

3. Just before serving, garnish each pudding with toasted chopped pistachio nuts.