Traditional muhallebi — the silky Middle Eastern milk pudding with orange blossom water and pistachios

Muhallebi is one of the oldest desserts of Ottoman and Arab cuisine — a silky milk pudding, scented with orange blossom water, served cold and garnished with ground pistachios. The classic recipe, as described in well-known Middle Eastern cooking sources, requires only a few simple ingredients, but success is guaranteed by stirring constantly until the cream becomes smooth as velvet.

Ingredients (serves 6)

• 1 litre whole milk
• 100 g sugar (about ½ cup + 2 tablespoons)
• 60 g cornstarch (about 5 tablespoons)
• 1 tablespoon orange blossom water (or rose water)
• 1 pinch of salt
• For garnish: 40 g ground pistachios, a little cinnamon to taste

Preparation steps

1. Dissolve the cornstarch in 200 ml of cold milk, stirring well so no lumps remain.
2. Heat the remaining milk in a saucepan over medium heat, add the sugar and the pinch of salt; stir until the sugar has completely dissolved.
3. When the milk starts to boil, lower the heat and slowly pour in the cornstarch mixture, stirring constantly with a wooden spoon or a whisk.
4. Cook for 3–4 minutes, stirring without stopping, until the cream thickens and becomes smooth as velvet.
5. Remove the saucepan from the heat and add the orange blossom water (or rose water); stir gently.
6. Divide the pudding among 6 small bowls or glasses and let it cool at room temperature.
7. Cover the bowls with cling film (so the surface does not form a skin) and place them in the refrigerator for at least 3 hours, or overnight.
8. Before serving, garnish with ground pistachios and, if you wish, a little cinnamon.

Preparation time: about 10 minutes | Cooking time: about 10 minutes | Chilling time: minimum 3 hours in the refrigerator | Yield: 6 servings