Fragrant Rosewater and Pistachio Milk Pudding (Muhallebi)
Experience the delicate flavors of Turkey with this exquisite Muhallebi. This creamy milk pudding, infused with aromatic rosewater and adorned with vibrant, crunchy pistachios, offers a light and elegant finish to any meal or a delightful treat on its own.
Let's cook.
In a medium saucepan, whisk together 3 and 1/2 cups of milk, granulated sugar, and cornstarch until smooth and no lumps remain.
Place the saucepan over medium heat, stirring constantly with a whisk. Bring the mixture to a gentle boil, then reduce the heat to low.
Continue to cook and stir for 5-7 minutes, or until the pudding thickens to a creamy consistency that coats the back of a spoon.
Remove the saucepan from the heat. Stir in the remaining 1/2 cup of milk, rosewater, and vanilla extract until well combined.
Pour the muhallebi into 4 individual serving bowls or ramekins.
Allow the puddings to cool at room temperature for 15 minutes, then cover them with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.
Before serving, garnish each muhallebi with a generous sprinkle of finely chopped pistachios.
About This Recipe
Big flavor.✦
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