Rosewater Muhallabia

Delicate Arabic milk pudding thickened smoothly with cornflour, scented with rosewater and chilled beneath pistachios.

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Muhallabia should wobble softly rather than cut like jelly. A cold slurry prevents lumps, while boiling briefly activates the starch before floral water is added away from the heat.

Ingredients

• 1 litre Whole milk (divided)
• 75 g Cornflour
• 110 g Caster sugar
• 0.125 tsp Fine salt (a small pinch)
• 2 tsp Rosewater (plus more only to taste)
• 1 tsp Orange blossom water (optional)
• 50 g Pistachios (finely chopped)
• 1 tbsp Dried edible rose petals (optional)
• 0.25 tsp Ground cinnamon (optional)

Step-by-step method

1. Pour 200 ml cold milk into a bowl, add cornflour and whisk until completely smooth. Rub any stubborn lumps against the side; once heated, they will be difficult to remove.
2. Put remaining milk, sugar and salt in a heavy saucepan over medium heat. Stir until the sugar dissolves and the milk is steaming but not boiling.
3. Whisk the cold slurry again, then pour it into the hot milk in a thin stream while whisking constantly around the base and corners.
4. Cook over medium-low heat, whisking continuously, until thick and the first large bubbles break the surface. Continue for 90 seconds to remove the raw cornflour taste.
5. Take off the heat before stirring in rosewater and optional orange blossom water. Taste carefully; floral flavour strengthens as the pudding cools.
6. Divide among six glasses. Press reusable covers directly onto the surface for no skin, or leave uncovered for a traditional skin, then cool and refrigerate at least 3 hours.
7. Top with pistachios, optional rose petals and cinnamon immediately before serving. Keep refrigerated and eat within 3 days.