Muhallebi

RECIPE

• Save half a cup of the milk and bring the rest to a boil, in a large pan, on medium fire.
• Add sugar and stir until it completely melts.
• Dilute the cornstarch in the saved milk and add it to the mixture and stir.
• Add the rose water and stir.
• Keep stirring until the cream starts to thicken.
• Remove the cream from fire and pour it in the serving dishes: bowls or glasses.
• Let the muhallebi cool to room temperature then put it in the fridge for at least 2 hours.
• Before serving, decorate with pistachios.

ENJOY YOUR HOMEMADE TREAT!