Lebanese Mouhalabieh Recipe


1 L milk
125 g sugar
75 mL cornstarch
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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