Mahalabia is a sweet milk pudding from the Middle East. Our version is scented with cardamom and rosewater and topped with pistachios.
1/3 cup milk (for mixing with the corn flour)
3 tbsp. corn flour
2 cups milk
4 tbsp. sugar (or to taste)
½ tsp. ground cardamom (or to taste)
½ tsp. rosewater (or to taste)
6 pistachios (crushed)
Mix 1/3 cup milk with the corn flour in a small bowl and set it aside.
Add 2 cups of milk and sugar to a pot. Bring to a boil while stirring occasionally to dissolve the sugar.
As soon as the mixture starts boiling, turn down the heat and add the ground cardamom along with the milk and corn flour mixture from step 1.
Cook the mixture on low heat while stirring continuously until the mixture thickens enough to coat the back of a spoon. For us this took around 10 minutes. Be careful not to stop stirring; if you do the mixture is going to stick to the bottom of the pot and lose its smooth texture.
As soon as the mixture thickens enough to coat the back of a spoon, turn off the heat and mix in the rosewater.
Pour the mixture into your serving glasses and top with crushed pistachios.