Mouhalabieh (Honey, Rose & Pistachio Milk Pudding)

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RECIPE DATA

TITLE: Mouhalabieh (Honey, Rose & Pistachio Milk Pudding)
SERVES: 8
PREP: 10 min
TOTAL: 190 min

INGREDIENTS
4 cups (1 L) full-cream milk
50 g (about ⅓ cup) cornflour
20 g (about 1½ tbsp) rice flour
80 g (about 3 tbsp) honey
2 mastic tears, pounded
1 tbsp (15 ml) orange blossom water
1 tsp (5 ml) rosewater
40 g (about ¼ cup) pistachios
1 tbsp dried rose petals
2 tbsp (40 g) honey to drizzle

STEPS
1. Put 40 g (about ¼ cup) pistachios in bowl. Chop; set aside.
TM SETTINGS: 4 sec / speed 6
2. Add 1 L (4 cups) milk, 50 g (about ⅓ cup) cornflour, 20 g (about 1½ tbsp) rice flour, 80 g (about 3 tbsp) honey and the pounded mastic. Lid cap in.
TM SETTINGS: 12 min / 90°C / speed 3
3. Add 15 ml orange blossom water and 5 ml rosewater.
TM SETTINGS: 10 sec / speed 3
4. Pour into 8 cups; chill 3 h. Top with pistachios, rose petals and honey.
5. Portion & store: makes ~8 portions (1 cup); a kid portion is half. Fridge 3 days.

NOTES
Portion size: ~120 ml cup
Batch note: Lebanese milk pudding: milk thickened with cornflour (and a little rice flour), scented with orange blossom and rosewater and mastic. Honey replaces sugar (no-white-sugar rule). No cream, as traditional.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days
Freezer life: Not recommended

SOURCE: https://thermomix-workbook.pages.dev/recipes/mouhalabieh/