Muhalabiya (Milk Pudding)

Ingredients

• 4 cups Milk
• 4 tablespoons Cornstarch
• 0.5 cup Sugar
• 2 tablespoons Rose Water
• 0.25 teaspoon Ground Cinnamon

Instructions

1. 1In a large heavy-bottomed pot, whisk together the 4 cups of milk and the 4 tablespoons of cornstarch until the cornstarch is completely dissolved and no lumps remain.
2. 2Add the 0.5 cup of sugar to the pot with the milk and cornstarch mixture. Place the pot over medium heat (350°F / 175°C). Stir constantly with a whisk or spoon, making sure to scrape the bottom of the pot, until the mixture thickens enough to coat the back of a spoon and just begins to bubble gently. This should take about 10 to 15 minutes.
3. 3Remove the pot from the heat. Stir in the 2 tablespoons of rose water until fully combined.
4. 4Carefully pour the thickened milk mixture into 4 individual serving bowls or glasses.
5. 5Allow the puddings to cool at room temperature for about 30 minutes. This helps prevent cracking when chilling. Once cooled, cover the bowls or glasses with plastic wrap, pressing it gently onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm and well chilled.
6. 6Just before serving, sprinkle the top of each pudding with the 0.25 teaspoon of ground cinnamon.

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