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1
Mix the cornstarch to a smooth paste with a little of the water in a large pan.
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2
Add the rest of the water and the sugar, and stir vigorously with a wooden spoon until dissolved.
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3
Bring to the boil slowly, stirring constantly, then put on the lowest heat and simmer gently, still stirring continually, until the mixture thickens.
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4
To test if it is ready, dip a spoon in the hot cream and see if it clings and coats the spoon.
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5
Another test is to drop 1/4 teaspoon of it onto a cold plateif it remains a solid little ball and does not flatten out, it has thickened enough.
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6
Stir in orange-blossom or rose water and continue to cook for 12 minutes more.
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7
Add the chopped nuts, stir well, and pour into a glass bowl.
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8
Serve chilled.
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9
It will set firmly.
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10
You can make this not too sweet (with less sugar) and add a spoonful of rose-petal or quince jam to each serving.
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11
For balouza muhallabeya, a creamier, less firm version, use milk instead of water.
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12
Leave out the nuts and use them as garnish instead.
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13
Flavor if you like with 1/2 teaspoon mastic, pounded or ground to a powder with a pinch of sugar.
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14
Chill and decorate with chopped blanched almonds or pistachios, or with both.
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15
This is the pudding you will usually find in Lebanese restaurants today.
