Muhalabia, an Arabic milk pudding like panna cotta, is topped with pistachios and rose water. For Christmas breakfast or after-dinner refreshment, serve this exquisite gluten-free dessert.
Ingredient
– 4 cups whole milk or almond milk– ½ cup granulated sugar– ½ cup cornstarch– 1 teaspoon rosewater– 2 tablespoons unsalted shelled pistachios, crushed, for garnish
Direction
Mix the milk, sugar, and cornstarch in a chilled medium saucepan until the sugar and cornstarch dissolve.
1
Heat the pot on medium-high and gently boil. Whisk regularly to prevent milk from sticking to the pan.
2
Reduce heat to medium and whisk until thickened, approximately 10 minutes.Remove the pot from heat and stir in rose water.
3
Split the pudding into 4-8 cups. Leave room for macerated strawberries. After cooling, refrigerate the pudding for 2-3 hours or up to 2 days until solid.