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Home > Lebanese Cuisine > Cooking Recipes > Mouhalabieh

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Mouhalabieh

1 L milk
125 g sugar
75 mL cornstarch
Water
2 mL vanilla extract
30 mL orange flower water
125 mL 35% cream
60 mL rose syrup
Chopped pistachio nuts

Heat milk over low heat or in double boiler. Add sugar and stir until dissolved.

Mix cornstarch in a little cold water and add to hot milk. Still over low heat, stir until thickened.

Add vanilla, orange flower water and cream. Cook for a few minutes more and let cool.

Pour mixture into four individual goblets and let cool thoroughly. Pour rose syrup over each goblet to cover the cream.

Refrigerate until needed. Garnish with pistachios.




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