Rosewater muhallebi with pistachios

Name: Rosewater muhallebi with pistachios
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 750 ml Milk; 60 g Cornflour; 70 g Caster sugar; 10 ml Rosewater; 25 g Pistachios, finely chopped; 40 g Pomegranate seeds

A silky, gently set milk pudding fragrant with rosewater, served all over Turkey and the Middle East. Simple to make and lovely cold on a warm evening.

Ingredients

750 ml Milk
60 g Cornflour
70 g Caster sugar
10 ml Rosewater
25 g Pistachios, finely chopped
40 g Pomegranate seeds

Method

Whisk the cornflour with about 100ml of the milk until smooth.
Warm the rest of the milk with the sugar in a pan over a medium heat, stirring until the sugar dissolves.
Whisk in the cornflour mixture and keep stirring as it comes to a gentle bubble. Cook for 5 to 8 minutes, stirring all the time, until it thickly coats the back of a spoon.
Take off the heat and stir in the rosewater. Taste and add a few more drops if you like it more fragrant.
Pour into 6 small glasses or bowls, cool, then chill for at least 3 hours until set.
Just before serving, scatter over the pistachios and pomegranate seeds.