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Lebanese Milk Pudding

(Makes 4-6 servings)

Cornstarch – 1 Tablespoon

Sugar – 3 Tablespoons super fine

Milk – 17 ounces whole (2 1/8 cups)

Gelatin Leaf – 1 (equal to ¼ packet gelatin)

Rose Water – 1 teaspoon

Orange-Flower Water – 1 Tablespoon

Almonds – 2 ounces (1/3 cup), ground, to garnish

Pistachios – 2 ounces (1/3 cup), ground, to garnish

  • Dissolve the cornstarch, sugar and 2 ounces (1/4 cup) of the milk in a heavy pan. Stir in the remaining milk and bring to a boil. Reduce the heat and simmer gently for 10 minutes, stirring constantly.
  • Add the gelatin leaf to the pan and simmer for an additional 10 minutes. Then add the rose water and orange-flower water, stirring for 1 minute. Remove from the heat and set aside until the mixture cools a little, then pour into a bowl. Cover and refrigerate for 3 or more hours.
  • Turn the pudding onto a serving dish and garnish with the ground almonds and ground pistachios.

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