• Make a paste with the cornflour and about 3 Tbsp of the fresh milk.
  5 Tbsp cornflour, 500 ml fresh whole milk
  
• Combine this cornflour paste, both types of milk and the sugar in a heavy based saucepan or milk pan and stir to mix.
  500 ml evaporated milk, 150 g white sugar
  
• Bring to a simmer on medium heat, stirring it regularly. Don't whisk it, as that will create bubbles that you don't want. After about 5 minutes, you'll notice the milk mixture begin to thicken slowly with a thicker and smooth consistency.
  
• Lower the heat down slightly to medium-low and continue cooking and stirring for another 5 minutes until the muhallebi resembles thick custard.

  Now you need to be careful here as the milk can catch at the bottom of the pot if your heat is not low enough, or if the pan doesn't have a thick enough base. You don't want burnt milk or bits in your mahalabia! Just in case, do not scrape the bottom of the pan as you are stirring.
  
• When the mahalabia is as thick as custard, take it off the heat and add the rose/orange water (whatever you're using) and crushed cardamom seeds and stir.
  1 Tbsp rose water or orange water, ¼ tsp ground cardamom
  
• Pour into your chosen serving dishes or cups.
  
• Place in the fridge to cool for at least 4 hours. It will thicken when cold.

  If you are going to chill it overnight, cover the cups/dishes with cling film or saucers to prevent the Mahalabia from absorbing any smells but also to stop the surface from becoming dry.
  
• To serve, drizzle the rose syrup over it (if using) and sprinkle with nuts.
  2 Tbsp of rose syrup diluted in 2 Tbsp water, slivered/crushed pistachios or toasted almonds
  

Have you tried my latest Middle Eastern Dessert? YOU MUST!

• Click here for the Recipe!