SeasonalSpring baking: Pistachio rose water muhalabeya

My light and fresh pistachio rose water muhalabeya recipe

• Prepare 10 ramekins or small glass bowls
• Whisk the milk, heavy cream, sugar, and cornstarch on a low heat in a large deep saucepan.
• Once the corn starch and sugar have completely dissolved, and there are no lumps, increase the heat to high until the milk starts to boil. Add the rose water and let the milk boil for a few seconds until the mixture thickens
• Once the milk has thickened, take it off the heat and continue whisking for a few minutes. This will help the mixture stay smooth. Don’t worry if it still looks a bit watery; the mixture will condense as it sets
• Pour the mixture into the ramekins and let it cool for 15 minutes
• Once cooled, place in the fridge and refrigerate uncovered for 30 minutes until the surface has begun to set
• Cover the muhalabeya and chill for a couple of hours (ideally overnight) before serving
• Just before serving, cover the tops of the muhalabeya with the crushed pistachios

The muhalabeya will last covered in the fridge for up to three days – ideal if you want to prep them for a big event beforehand!

Making sweet muhalabeya: my top tips

• Not a fan of pistachios or rose water? Flaked almonds and orange blossom water make for lovely alternatives
• Rose water can be quite overpowering, so don’t add too much at once! Try adding a little bit at a time and tasting to see if you want to use more
• Rather than making lots of little muhalabeya, why not use a large Pyrex container to make one giant one? This is fun for Iftar as everyone can use their spoons to dig in at once!