Mehallabiyeh (Pudding)

1. 1

   Dissolve cornstarch in one cup milk.

2. 2

   In two-quart saucepan, combine the remaining milk and sugar and bring to boil over high heat, stirring until sugar dissolves.

3. 3

   Reduce heat, add starch, milk mixture, stirring until sugar dissolves.

4. 4

   Reduce heat, add starch, milk mixture, stirring constantly.

5. 5

   Simmer 10 minutes or until mixture is thick enough to coat spoon.

6. 6

   Pour in rosewater, stir and pour into large platter.

7. 7

   Sprinkle with nuts.

8. 8

   Refrigerate for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.