Arabic-Style Muhallabia
The Arabic touches make all the difference: a few grains of mastic for that unmistakable aroma, a tin of qishta for richness, orange blossom water at the end, and a generous shower of Aleppo pistachios over every chilled bowl.
How to Prepare
Whisk the starch into a cup of the cold milk until completely dissolved.
Heat the remaining milk with the sugar and mastic, stirring until it steams.
Pour in the starch mixture gradually, stirring constantly until the pudding thickens and coats the spoon.
Stir in the qishta and orange blossom water and cook one more minute.
Pour into serving bowls, cool, then chill at least 3 hours.
Serve cold, generously topped with crushed Aleppo pistachios.
Crush the mastic with a pinch of sugar before adding — it grinds evenly and never clumps in the hot milk.