Muhalabieh (Middle Eastern Milk Pudding Dessert)

Step 1

Heat milk in a saucepan over medium heat.

Step 2

Add the sugar, cornflour and rose water.

Step 3

Whisk continuously until the milk starts thickening. Do not leave the stove as the milk can get burnt easily.

Step 4

Once the milk starts to thicken and get a cream-like consistency, remove from heat. The cream won't be super thick at this point but don't worry it will thicken when it's chilled.

Step 5

Prepare 4 (completely dry) glass bowls, and divide the mixture between them.

Step 6

Let the mixture cool down at room temperature for about half an hour, then transfer to the fridge and chill for at least 2 hours.

Step 7

When the pudding is completely chilled, flip over on a plate and garnish with chopped pistachios and rose petals if desired.