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Mahallebi
Another Mid-eastern treat, this is a beautiful, light, refreshing pudding made with Rose water. It's great
for a Sunday brunch.

4 cups Milk, divided (you can use whole, low fat or skim)
1/2 cup Rose Water (available at gourmet food shops or Mid-eastern Market. A satisfactory substitute
would be 1/2 cup cold water plus 1 teaspoon pure Vanilla extract)
6 Tbsp. all purpose Flour
4 Tbsp. Granulated Sugar
1 Oz. shelled Pistachio Nuts, ground or chopped

In a small bowl, combine 1 1/2 cup milk & 1/4 cup of Rose water, Flour and Sugar. Mix to a smooth
thin paste. In a saucepan over low heat bring remaining Milk to a boil. Add the Rose water, Flour &
Sugar mixture. Cook over low heat, stirring constantly until it thickens, about 5 minutes. Remove
from heat. Moisten the inside of 8 dessert dishes with remaining Rose water and divide the pudding
into dishes to cool. Sprinkle tops with Pistachio nuts. Cover with plastic wrap & refrigerate until
chilled (best overnight).

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