Mahalabia (Middle Eastern-Style Milk Pudding) Recipe

In a saucepan, heat the milk and sugar over medium heat. Stir occasionally until the sugar is dissolved and the milk is hot, but not boiling.

In a separate bowl, mix the cornstarch and water until smooth and there are no lumps.

Slowly pour the cornstarch mixture into the hot milk while whisking constantly.

Continue whisking until the mixture thickens and comes to a boil.

Remove from heat and stir in the rose water and orange blossom water.

Divide the pudding among individual serving bowls or glasses.

Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours until set.

Garnish with crushed pistachios before serving.