Arabic layered pudding

Ingredients for 4 servings:

• 500 ml milk
• 4 tbsp sugar
• 1 tbsp rose water
• 4 tbsp cornstarch or rice flour
• 3 large oranges
• 4 tsp cornstarch or rice flour
• 2 tbsp sugar
• 2 tbsp pistachios or almonds, chopped, for garnish
• n. B. Cinnamon powder, for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Muhalabiye

Milk pudding: Mix cornstarch or rice flour with half a cup of cold milk until smooth. Combine the remaining milk, rose water, and sugar in a saucepan. Bring to a boil over low heat. As soon as it starts to boil, stir in the mixed cornstarch and bring back to a boil. Let cool briefly, then pour into serving bowls or a glass bowl and chill. Orange pudding: Mix cornstarch or rice flour with a little water until smooth. Squeeze the oranges. Add the juice, a piece of orange peel, and the sugar to a saucepan and mix well. Bring to a boil over low heat. As soon as it starts to boil, stir in the mixed cornstarch and bring back to a boil. Remove the orange peel. Chill for 5 minutes. Carefully pour the orange pudding onto the milk pudding. Sprinkle with pistachios and cinnamon, if desired, and chill in the refrigerator.