Mahalabia (Lebanese Cardamom Pudding)

Directions

Ingredients :

2 cups milk

6 tablespoons cornstarch

¼ cup white sugar

2 drops cardamom-flavored extract

¼ cup water

5 tablespoons white sugar

¼ vanilla bean

split lengthwise and seeds scraped

¼ cup unsalted pistachios

coarsely chopped

1 tablespoon dried rose petals

or as needed

Methods :

Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.

Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.

Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.

Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.