← Nouns Cooking · Lebanese & Turkish

Ingredients

• 1 l whole milk
• 60 g Cornflour (cornstarch)
• 100 g Sugar
• 1 tbsp rose water (or orange blossom water)
• 30 g Pistachios, finely chopped

Method

1. Whisk the cornflour into 200 ml of the cold milk until completely smooth.
2. Heat the rest of the milk with the sugar in a heavy saucepan over medium heat until steaming. Whisk in the cornflour mixture.
3. Keep whisking over medium-low heat for 8–10 min until the pudding thickens like custard and a few slow bubbles plop on the surface. Keep the whisk moving across the base so it does not catch.
4. Take it off the heat and stir in the rose water; taste and add a drop more if you like.
5. Pour into 6 small glasses or bowls and cool for 20 min, then cover and chill for at least 2 hours until set. Scatter with pistachios before serving.

Tips

• Rose waters vary a lot in strength, so start small; too much tastes like soap.
• Contains pistachios (tree nuts); top with pomegranate seeds instead for a nut-free version.

Sources

Written in our own words after cross-checking these recipes:

Ozlem's Turkish Table Feel Good Foodie