Mahalabia (Lebanese Cardamom Pudding)

Name: Mahalabia (Lebanese Cardamom Pudding)
Total time: 235
Yield: 5
Ingredients: 2 cups milk; 6 tablespoons cornstarch; 0.25 cup white sugar; 2 drops cardamom-flavored extract; 0.25 cup water; 5 tablespoons white sugar; 0.25 vanilla bean, split lengthwise and seeds scraped; 0.25 cup unsalted pistachios, coarsely chopped; 1 tablespoon dried rose petals, or as needed

Recipe by DeuxDilettantes from allrecipes.com

Dessert 4 Hr. 55 Mins.

Ingredients

5 servings

•

2 cups milk
•

6 tablespoons cornstarch
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0.25 cup white sugar
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2 drops cardamom-flavored extract
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0.25 cup water

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5 tablespoons white sugar
•

0.25 vanilla bean, split lengthwise and seeds scraped
•

0.25 cup unsalted pistachios, coarsely chopped
•

1 tablespoon dried rose petals, or as needed

Instructions

Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.