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MEHALLABIYEH (Rose Water Pudding)




Source of Recipe


KING ARTHUR FLOUR Recipe Archives at kingarthurflour.com


Recipe Introduction


Reader Joan Martin of Jackson, Mississippi, writes, "Here's my favorite pudding recipe. This ought to help you sell some more of that rose water. My husband and I spend seven wonderful years working in Saudi Arabia, and I learned to cook one complete Arab dinner ending with Rose Water Pudding, or Mehallabiyeh, which is pronounced Ma-ha-la-be-ah. Eat it once, and you'll never forget it."



Recipe Link: http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/24152.39.20897007635513561996?

List of Ingredients




1 quart milk
1/2 cup sugar
5 tablespoons cornstarch
1/2 tablespoon gelatin softened in a bit of water
1 tablespoon rose water*
crushed pistachio nuts

*Ed. note: This seemed like a lot to us; we recommend you start with a teaspoon and then add more to taste.


Recipe



Bring the milk and sugar to a boil in a large saucepan, stirring often. Mix together the cornstarch, softened gelatin and rose water. Stir it into the hot milk solution, then pour into four dessert dishes and refrigerate until firm, 6 hours or so.

Garnish with pistachios before serving.

Yield: 4 servings.