Mahalabiya Dessert Recipe (Serves 4-6)

Ingredients:

• For the Mahalabiya Pudding:

  • 4 cups milk (whole milk for creaminess)

  • 1/2 cup sugar

  • 1/4 cup cornstarch

  • 1 tsp rose water or orange blossom water (optional for a traditional flavor)

  • 1 tsp vanilla extract

  • 1/4 cup cold water

• For the Topping:

  • 1/2 cup cherry jam

  • 1/4 cup crushed pistachios (roasted for extra flavor)

Method:

1. Prepare the Mahalabiya Pudding:

   • In a small bowl, dissolve the cornstarch in 1/4 cup of cold water and set aside.

   • In a medium saucepan, combine the milk and sugar, and bring to a gentle simmer over medium heat.

   • Stir continuously to dissolve the sugar, making sure the milk doesn’t scorch on the bottom.

   • Once the milk starts to steam (not boil), slowly whisk in the cornstarch mixture, stirring constantly to prevent lumps from forming.

   • Continue to stir the mixture for 5-7 minutes, or until it thickens to a pudding-like consistency.

   • Add the rose water (or orange blossom water) and vanilla extract, and stir for another minute to incorporate the flavors.

   • Remove from heat.

2. Set the Pudding:

   • Pour the thickened pudding into individual serving plates or shallow bowls.

   • Allow the pudding to cool to room temperature, then refrigerate for at least 1-2 hours or until completely chilled and set.

3. Prepare the Toppings:

   • Heat the cherry jam slightly in a saucepan to make it easier to spread.

   • Once the mahalabiya is set, spread a spoonful of cherry jam over each serving.

   • Sprinkle crushed pistachios on top for added flavor and texture.

4. Serve:

   • Serve the chilled mahalabiya with the jam and pistachio toppings and enjoy a delightful, refreshing dessert!

This simple yet elegant dessert has a silky texture, with a perfect balance of sweetness from the cherry jam and crunch from the pistachios. It’s a great end to any meal!