Egyptian Milk Pudding (mahalabiya)

Ingredients

• 4 cups milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 1 teaspoon rosewater
• 1 teaspoon orange blossom water
• to taste ground cinnamon
• to taste pistachios

Steps

1. In a saucepan, combine the milk, sugar, and cornstarch.
2. Whisk or stir well to dissolve the cornstarch and sugar.
3. Place the saucepan over medium heat.
4. Cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
5. This will take about 10–15 minutes.
6. Reduce the heat to low.
7. Continue cooking for another 2–3 minutes, stirring constantly, until the pudding has a smooth and creamy consistency.
8. Remove the saucepan from the heat.
9. Stir in the rosewater and orange blossom water.
10. Mix well to incorporate the flavors.
11. Divide the pudding into serving bowls or dessert cups.
12. Allow the pudding to cool for a few minutes.
13. Then refrigerate for at least 2 hours, or until chilled and set.
14. Just before serving, garnish each pudding with a sprinkle of ground cinnamon and a generous amount of crushed pistachios or almonds.
15. Serve the mahalabiya chilled.
16. Enjoy its creamy and refreshing taste.