Recipe: Light Muhallabia

Ingredients

(Serves 7)

• 250ml low fat or skimmed milk
• 2tbsp granulated sugar
• 3tsp rose water
• 2tbsp corn flour
• 20 pistachio nuts, shelled

Instructions

1. Bring the milk to the boil in a thick-bottomed pan. Add the sugar and allow to dissolve. Add the rose water.
2. Dilute the corn flour with a little cold water and add it to the boiling milk.
3. Cook for a minute, stirring continuously until the mixture thickens.
4. Pour immediately into small bowls and allow to cool at room temperature.
5. Roast the pistachio nuts in a preheated oven at 180°C for 4 minutes, allow to cool.
6. Once cooled, slice or crush the pistachios to garnish the individual bowls of muhallabia and serve.