Mahalabia—Arabic Sweet

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   1. Over medium heat, boil milk and sugar.

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   2. Mix cold water with cornstarch, combine with the boiled milk.

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   3. When the mixture thickens like cake batter, turn off heat. Then add rose water with crushed cardamom and thick cream.

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   4. Let it cool for 2-4 hours. Serve in small plates with nuts on top.

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   Note: You can use skim milk as you like. Some Arabic regions use rice with it; you can use 1 cup of rice in 2 cups of milk after boiling to bind it.

* Per serving · 4 servings · Values may vary.

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