Muhallabiya

(Serves 4-5)

• 1 ltr whole milk
• 6 tbsp sugar
• 4-8 tbsp corn flour/corn starch
• Generous pinch ground cardamom or 5-7 pods roughly ground
• Splash of rose water

1. Infuse 800mls of the milk with the sugar and cardamom over medium heat until the sugar is melted.
2. Mix the remaining milk with the cornflour to form a smooth paste.
3. Add the paste into the warm milk in a steady stream, stirring constantly. Continuing stirring until the milk comes to a boil and thickens.
4. Remove the saucepan from the heat and add the rosewater.  Stir to mix for one minute.
5. Pour into serving dishes and chill for at least two hours.