Orange Blossom Rose Pudding Food

MAHALABIA - A MIDDLE EASTERN DESSERT

Steps:

• Make a paste with the cornflour and about 3 Tbsp of the fresh milk.
• Combine this cornflour paste, both types of milk and the sugar in a heavy based saucepan or milk pan and stir to mix.
• Bring to a simmer on medium heat, stirring stirring it occasionally. After about 5 minutes, you'll notice the milk mixture begin to thicken slowly.
• Lower the heat down slightly to medium-low and continue cooking and stirring for another 5 minutes until the mahalabia resembles thick custard. Now you need to be careful here as the milk can catch if your heat is not low enough, or if the pan doesn't have a thick enough base. You don't want burnt milk or bits in your mahalabia! Just in case, do not scrape the bottom of the pan as you are stirring.
• When the mahalabia is as thick as custard, take it off the heat and add the rose/orange water (whatever you're using) and crushed cardamom seeds and stir.
• Pour into your chosen serving dishes or cups.
• Place in the fridge to cool for at least 4 hours. It will thicken when cold.If you are going to chill it overnight, cover the cups/dishes with cling film or saucers to prevent the Mahalabia from absorbing any smells but also to stop the surface from becoming dry.
• To serve, drizzle the rose syrup over it (if using) and sprinkle with nuts.

ROSE WATER OR ORANGE BLOSSOM PANCAKES

Steps:

• Mix the flour, baking powder, cardamon (or cinnamon), sugar, and salt in medium bowl.
• Beat the egg, honey, rose water (or orange blossom water) and oil together in small bowl. Then combine the egg mixture with the dry ingredients. Stir until well blended.
• Note: 1/2-1 cup of water may need to be added to the batter to get the right consistency.
• Pour a small amount of almond oil onto griddle then heat. Ladle a small amount of the batter onto the griddle.
• Smooth into a circle then fry until bubbles appear and edges are dry. Flip over & continue to cook until the other side has turned golden.

ORANGE BLOSSOM RICE PUDDING

Steps:

• Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
• Bring to a boil and cook until rice is tender.
• Add the milk and sugar. Return to a boil and then reduce the heat and simmer.
• Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
• While stirring the rice, slowly add the cornstarch mixture.
• Mix in the orange blossom water and bring to a boil.
• Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
• Cool at room temperature and then refrigerate for at least one hour.
• Dust with cinnamon before serving.