Orange Blossom & Pistachio Mouhalabieh (Halal)

In a medium saucepan, whisk together the milk and cornstarch until the cornstarch is fully dissolved. This prevents lumps from forming.

Add the sugar and ground cardamom to the saucepan. Stir well to combine.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency. This should take about 5-7 minutes. Be patient and keep stirring to prevent scorching.

Remove the saucepan from the heat and stir in the orange blossom water and rose water. Mix well to evenly distribute the flavors.

Pour the mouhalabieh into individual serving bowls or a larger serving dish.

Allow the pudding to cool slightly at room temperature, then cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for at least 2 hours, or until completely chilled and set.

While the mouhalabieh is chilling, prepare the pistachio topping. Place the pistachios in a small food processor or resealable bag and crush them into small pieces. You can also chop them finely with a knife.

Just before serving, sprinkle the crushed pistachios generously over the top of the chilled mouhalabieh.

Garnish with edible rose petals, if desired. Serve chilled and enjoy!