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Muhalabia, a Jordanian dessert delicacy, is a creamy, milk-based pudding infused with hints of rose or orange blossom water. Its smooth texture and delicate sweetness are enhanced with a garnish of pistachios or almonds, making it a delightful finale to a Jordanian meal, capturing the essence of Middle Eastern flavors.
- Crush 2 to 3 pieces of miska (gum Arabic) using a mortar.
- Pour 1 liter of milk into a pot on low heat and stir for about 5 minutes.
- Add 3 tbsp.s of sugar and two tbsp.s of starch, along with two tbsp.s of orange blossom water, to the milk. Keep stirring to prevent sticking. Continue for 10 minutes until the mixture thickens.
- Stir in the crushed miska for three more minutes.
- Once the milk thickens, remove from heat and pour into serving bowls.
- Let the bowls cool on the counter for 10 minutes, then refrigerate for 30 minutes.
- Optionally, top with crushed pistachios. Enjoy!
- 1 liter milk
- Starch
- Sugar
- Orange blossom water
- Miska (gum Arabic)