"Milk pudding with accents of rose, cinnamon and nutmeg."
Lebanese Milk Pudding
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Recipe Description
I am enamored by the idea of conscious cooking; to be completely present in the act of preparing a meal. Bringing awareness to the unique detail of each cooking experience. The creaminess of milk thickening against your whisk. The feeling of steam rising against your skin. The scents of cinnamon and rose dancing through the air. The sound of nuts breaking under a cold steel knife. The sheer beauty of a rose petal as it falls against the backdrop of a rich and creamy pudding; how vibrant it looks by the green pistachio kernel. Cooking is an act of love, one we do for the people we love, but also one we do for ourselves. On a rainy February day, this Lebanese Milk Pudding is an act of meditation.
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Prep time: 5mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 cups Milk
- 1/2 cups Corn Flour
- 1/2 cups Brown Sugar
- 1 teaspoons Vanilla Extract
- 1 teaspoons Rosewater
- 1/4 teaspoons Ground Nutmeg
- 1/4 teaspoons Ground Cinnamon
- 1 tablespoons Pistachio Kernels
- 1 tablespoons Dried Rose Petals
Method
Step 1
Crush Pistachio Kernels with a heavy pestle and mortar, or a knife.
Step 2
Pour all ingredients into a saucepan except for Pistachios and Rose Petals.
Step 3
Mix well using a whisk.
Step 4
Simmer between low and medium heat stirring consistently with a whisk for 10-15 minutes until the Milk Pudding thickens to a heavy cream like consistency. I like to start on low heat for the first 5 minutes of so, then raise to medium. Once it starts bubbling keep it at that sweet spot for a couple of minutes while stirring constantly.
Step 5
Remove from heat and pour into glass ramekins or cups, and leave to cool at room temperature for 30 minutes.
Step 6
Garnish with Pistachios and Rose petals.
Step 7
Refrigerate for 3 hours while it sets.