Muhallabia

Method

1. 1 Mix the cornstarch with a little cold fresh milk until you get a smooth, lump-free mixture.
2. 2 Heat the remaining milk with the sugar over medium heat until it simmers gently.
3. 3 Pour the powder mixture slowly into the pot, stirring continuously for 8 minutes until the milk thickens like cream.
4. 4 Turn off the heat, add rose water, stir well, and pour into small glasses.
5. 5 Let cool, then refrigerate for 3 hours, and sprinkle with crushed pistachios before serving.

With an appliance

• Microwave 35 min

  Replace steps 2 and 3: mix all the milk and sugar with the dissolved cornstarch, microwave at 700 W for 6 minutes, stirring thoroughly every minute until the cream thickens. Keep steps 4 and 5 unchanged.