Mahlabia (Egyptian Milk Pudding)

Ingredients

• 4 cups Milk
• 4 tbsp Cornstarch
• 1/2 cup Sugar
• 1 tbsp Orange blossom water
• 2 tbsp Pistachios

Instructions

1. 1In a medium bowl, whisk together the 4 tablespoons of cornstarch and 1 cup of the milk until the mixture is completely smooth and no lumps remain.
2. 2In a large heavy-bottomed pot, combine the remaining 3 cups of milk and the 1/2 cup of sugar. Place the pot over medium heat and warm the milk, stirring occasionally, until the sugar has completely dissolved. Do not let it boil.
3. 3While whisking the milk mixture constantly, slowly pour in the cornstarch and milk mixture from the bowl. Continue to whisk constantly as you pour to ensure no lumps form.
4. 4Continue to cook over medium heat, whisking constantly, until the pudding thickens enough to coat the back of a spoon. This should take about 5 to 8 minutes. The pudding will look visibly thicker and slightly glossy.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of orange blossom water until it is fully incorporated into the pudding.
6. 6Pour the thickened pudding evenly into 4 serving bowls. The pudding should be smooth and creamy.
7. 7Place the serving bowls in the refrigerator. Chill for at least 2 hours, or until the pudding is firm and cold. This resting period allows the pudding to set properly.
8. 8Before serving, sprinkle the 2 tablespoons of pistachios over the top of each bowl of chilled pudding.

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