Milk is thickened with cornstarch and scented with mastic and rose and orange blossom water. It’s then set and garnished with nuts and pomegranate seeds before serving. Growing up in the Middle East, in Abu Dhabi to be specific, I had these tasty dessert many times. The gentle use of Mastic and Orange Blossom & Rose Water, makes this ultra special.
Mastic is a resin found in the Middle East region, it looks similar to a raisin and has the texture of chewing gum. To use it, it’s best to freeze and then powder or try to find powdered Mastic.
Muhalabia
Ingredients
- 4 cups of whole Milk
- 3/4 cup Cornstarch
- 1 cup heavy cream
- 1/2 tsp Mastic
- 1 tsp each Orange Blossom water
- 1 tsp Rose water
- 1 cup Sugar
Garnish (optional)
- Crushed Pistachios
- Slivers of Almonds and Pistachios
- Pomegranate seeds
Instructions
- Add some of the milk into a pot and dissolve the cornstarch
- Add the rest of the milk and cream and turn the heat on
- Add the mastic and the orange blossom and rose water
- Add the sugar
- Cool, stirring frequently for 5-7 mins till the milk thickens
- Remove, cool and place in a bowl or small ramekins to set in the fridge for 6 hrs to overnight
- When ready to serve, garnish with the crushed pistachios, slivers of almonds and pistachios and pomegranate seeds
