Mhalaye – Syrian or Arabic milk pudding

Ingredients for 8 servings:

• 1 pack of whipped cream, 200 ml
• 1 liter of UHT milk
• 1 tsp floral water (e.g. rose water, orange blossom water)
• n. B. cornstarch, approx. 5 – 6 level tbsp
• ½ jar sugar, approx. 100 – 125 g
• 2 packets of vanilla sugar

Instructions

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

very quick, very easy, very tasty

Take a saucepan suitable for 1 liter of milk and preheat the stove to level 3-4. Pour the cold milk into the pan. Then add about 5-6 tablespoons of cornstarch through a sieve, stirring continuously with a whisk to prevent clumping (this is very important, so add the cornstarch slowly to the milk). Next, add the heavy cream and whisk until lump-free. Place the pan on the stovetop and set it to maximum heat. Stir thoroughly for the first 5 minutes (this is very important to prevent burning), then reduce the heat to level 7-8 (at 12 levels). When the mixture thickens and bubbles appear, add the vanilla sugar, sugar, and flower water and continue stirring for about 1 minute. Then remove the pan from the heat and pour the pudding into small porcelain bowls (you will need about 7-8 small bowls for this amount). Let everything rest for about 1 hour, then refrigerate for about 4-5 hours. Serve from the refrigerator. Tip: It tastes best sprinkled with chopped pistachios before eating.