Mahalabiya is a sweet Arab dessert similar to blancmange, made of milk and sugar, and thickened with cornstarch then laced with rose water or orange blossom water. It is often eaten during Ramadan after iftar or for the dawn meal of suhor. The milk custard can be garnished with with ground pistachio and almonds or with cinnamon, raisins and shredded coconut depending on preference.
6 cups whole milk
5 tbsp corn starch
5 tbsp sugar
1/2 tsp rose water or orange blossom water
In large sauce pan heat the milk and sugar, reserving 1 cup of milk.
Dissolve the corn starch in a cup of milk, pour it into the pan and whisk briskly.
Add the rose water and stir until the mixture thickens and small bubbles appear. Cook for a further 5 minutes.
Pour into individual serving bowls and garnish.
Refrigerate until the thickened milk sets, serve cold.