- 3 cups milk
- 3/4 cup white sugar
- 1 cup cold water
- 6 tablespoons cornstarch
- 1 cup heavy whipping cream
- 1 tablespoon rose water
- 2 cardamom pods, crushed
- Combine milk and sugar together in a saucepan; bring to a boil.
- Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
- Refrigerate milk mixture until completely cooled, 2 to 4 hours.
04/28/2018
recipepes.com
Mahalabia (Middle Eastern-Style Milk Pudding), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
