There are versions of this dessert all over the Levant and they all share the same core minimalism: milk, starch, floral waters, and sugar. This is the type of dessert that is about restraint. You only taste the milk and the flowers, and therefore the quality of the floral waters (never artificial vanilla!) is actually the most important “ingredient.” If you can, let it chill completely; that rest in the fridge allows the floral waters to integrate, the starch to relax, and the texture to become perfectly tender, not bouncy.
Yield: 4 servings
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 4 cups (1 liter) whole milk
- ½ cup (100 g) granulated sugar
- 4 tablespoons cornstarch
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
- A pinch of salt
- 2 tablespoons crushed pistachios, for garnish
- Honey, for drizzling (optional)
Preparation
Step 1
In a small bowl, dissolve the cornstarch in ½ cup of cold milk until smooth and free of lumps.
Step 2
In a medium saucepan, combine the remaining milk, sugar, and salt. Place over medium heat and stir occasionally until the sugar dissolves and the mixture begins to steam.
Step 3
Gradually whisk in the cornstarch mixture. Continue stirring constantly until the mixture thickens to a creamy, pudding-like consistency, about 5 to 7 minutes.
Step 4
Remove from heat and stir in the rose water and orange blossom water. Taste and adjust the floral aroma to your preference.
Step 5
Pour the pudding into small serving bowls or ramekins. Let cool slightly, then cover and refrigerate for at least 2 hours or until fully set. Before serving, sprinkle with crushed pistachios and drizzle lightly with honey if desired. Serve chilled.