Mahalabia (Middle Eastern Milk Pudding)

Ingredients:

4 cups whole milk

1/2 cup granulated sugar

1/2 cup cornstarch

1 teaspoon rose water or orange blossom water (optional, for flavor)

Ground cinnamon or cocoa powder for topping

Instructions:

Mix the Ingredients:

In a medium saucepan, whisk together the milk, sugar, and cornstarch until the cornstarch is fully dissolved.

Cook the Mixture:

Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins tothicken. This should take about 10-15 minutes.

Once the mixture thickens, reduce the heat to low and continue to cook for another 2-3 minutes, still stirring constantly, until the pudding reaches a creamy, thick consistency.

Flavor the Pudding (Optional):

Remove the saucepan from the heat and stir in the rose water or orange blossom water if using. This step is optional but adds a lovely aromatic flavor to the pudding.

Set the Pudding:

Pour the pudding into individual serving dishes or a large dish if you prefer.

Allow the pudding to cool slightly, then cover with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.

Refrigerate for at least 2 hours, or until fully set and chilled.

Serve:

Before serving, sprinkle the top of the pudding with ground cinnamon or cocoa powder.

Enjoy this dessert chilled.

Mahalabia is a smooth, creamy dessert that is easy to make and very refreshing, especially when served cold. The cinnamon or cocoa powder on top adds a perfect finishing touch!