Ingredients ½ 1× 2× 3×

• 1 litre fresh whole milk
• 4 tablespoons cornflour
• ½ cup sugar
• 3 mastic grains ground with ¼ teaspoon sugar
• 1 tablespoon rose water and 1 tablespoon orange blossom water
• ½ cup fresh cream (optional)
• Ground pistachios and dried rose petals to garnish

Instructions

1. In a cold pan whisk the cornflour and sugar into the cold milk until fully dissolved
2. Set over medium heat and stir constantly without stopping until it starts to thicken and boil
3. Lower the heat, add the ground mastic and cream and keep stirring for 2 more minutes
4. Turn off the heat, add the rose and orange blossom waters and stir quickly
5. Pour the hot muhallabia into serving glasses and let it cool at room temperature
6. Chill the glasses in the fridge for 2 hours until set and cold
7. Garnish generously with crushed pistachios and dried rose petals and serve cold