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Reader Joan Martin of Jackson, Mississippi, writes, "Here's my favorite pudding recipe. This ought to help you sell some more of that rose water. My husband and I spend seven wonderful years working in Saudi Arabia, and I learned to cook one complete Arab dinner ending with Rose Water Pudding, or Mehallabiyeh, which is pronounced Ma-ha-la-be-ah. Eat it once, and you'll never forget it."
1 quart milk
1/2 cup sugar
5 tablespoons cornstarch
1/2 tablespoon gelatin softened in a bit of water
1 tablespoon rose water*
crushed pistachio nuts
*Ed. note: This seemed like a lot to us; we recommend you start with a teaspoon and then add more to taste.
Bring the milk and sugar to a boil in a large saucepan, stirring often. Mix together the cornstarch, softened gelatin and rose water. Stir it into the hot milk solution, then pour into four dessert dishes and refrigerate until firm, 6 hours or so.
Garnish with pistachios before serving. Yield: 4 servings.