A refreshing pudding, mehalabiya’s most standout flavors come from pistachios. Perfect for the diner who wants a refreshing after-dinner treat. mehalabiya is especially popular with everyone.
- 3 cups milk
- ¾ cup white sugar
- 1 cup cold water
- 6 tablespoons cornstarch
- 1 cup heavy whipping cream
- 1 tablespoon rose water
- 2 cardamom pods, crushed
- Step 1 Combine milk and sugar together in a saucepan; bring to a boil.
- Step 2 Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
- Step 3 Refrigerate milk mixture until completely cooled, 2 to 4 hours.
- Serve for after dinners.
Super yummy pudding for picnics!
