ROSE MEHALABYA (MILK PUDDING)

Arabic style milk pudding infused with a touch of rose and orange blossom waters, adorned with rose syrup topping and garnished with caramelized pistachios.

INGREDIENTS

FOR THE MEHALABYA (MILK PUDDING):

� 3 1/4 cups whole milk

� 3/4 cup heavy whipping cream

� 1/2 cup plus 2 tablespoons (125g) granulated sugar

� 1/2 cup (56g) cornstarch

� 2 teaspoons orange blossom water, more or less according to taste

� 1 teaspoon rose water, more or less according to taste

FOR THE ROSE SYRUP TOPPING:

� 2 tablespoons rose syrup concentrate (sharbat ward)

� 1/4 cup plus 2 tablespoons water

� 2 teaspoons (5g) cornstarch

FOR THE PISTACHIO TOPPING:

� 2 teaspoons (10g) unsalted butter

� 100g (about 1 cup) unsalted pistachios, finely chopped

� 1 Tablespoon granulated sugar

� 1/2 teaspoon orange blossom water

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