Ingredients

• 5 tbsps corn flour
• 6 cups milk
• 1/2 cup sugar
• 1 tsp rosewater
• 1/4 cup pistachios, chopped
• 1/4 tsp cinnamon powder
• 1/2 tsp green cardamom powder

How to Make Muhallabiya pudding

• Thoroughly blend the corn flour with 1/2 cup of cold milk in a bowl.
• Warm the rest of the milk with the sugar over low heat, but do not bring to a boil.
• Gradually add the corn flour mixture, stirring constantly over low heat, until it comes to boil and thickens to the consistency of smooth cream.
• Remove from the heat. Add the rosewater and stir thoroughly.
• Pour into a serving bowl or individual dishes.
• Sprinkle with a little ground cardamom and finely chopped pistachios.
• Allow to cool. Chill and serve.