Breakfast Muhalabieh

Ingredients

• 500 ml Whole milk
• 40 g Cornstarch
• 60 g Sugar
• 1 EL Rose water
• 30 g Pistachios
• 1 Prise Salt
• 1/2 TL Vanilla extract
• 2 EL Shredded coconut

Instructions

1. In a medium saucepan, warm the whole milk over medium heat until it is lightly steaming but not boiling. Add a pinch of salt.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of the warm milk until a smooth paste forms. This will prevent lumps.
3. Add the sugar and the cornstarch paste to the warm milk in the saucepan. Continuously whisk until the mixture thickens and begins to bubble, about 5-7 minutes. Reduce heat if necessary to prevent scorching.
4. Remove the saucepan from the heat and stir in the rose water and vanilla extract. Ensure everything is well combined.
5. Divide the Muhalabieh evenly among four serving bowls or glasses. Allow it to cool at room temperature for 10 minutes before refrigerating.
6. Refrigerate the bowls for at least 2 hours to allow the Muhalabieh to fully set and chill.
7. Just before serving, garnish with chopped pistachios and shredded coconut, then enjoy immediately.

Nutrition