Mouhalabieh

A creamy, delightful milk pudding from the Middle East that is a cinch to prepare. Milk, cornstarch and a little sugar. Boil. Cool. Eat. Lick. No-one is looking, this authentic Lebanese dessert is really delicious and quite easy to make. There's not much fussing around and the end result is fantastic. It's flan-like and melt-in-the-mouth texture is extremely pleasant. It is definitely a pretty and sublime speciality that brings that wow factor to the table, but doesn't demand much energy and time to make. Perfect!

Mouhalabieh
4 cupswater
4 cups milk powder
3/4 cup sugar
1/2 cup cornstarch
250 ml thick cream
1 tsp orange flower water
1/2 tsp rose water
chopped pistachio nuts or dry coconut
Preparation:-
Heat milk over low heat or in double boiler. Add Sugar and stir until dissolved. Mix cornstarch in a little cold water and add to hot milk. Still over low heat, stir until thickened. Add vanilla, orange flower water and cream. Cook for a few minutes more and let cool. Pour mixture into four individual goblets and let cool thoroughly. Pour rose syrup over each goblet to cover the cream. Refrigerate until needed. Garnish with pistachios.
Yummm..........