Mehallabiyeh (Pudding) - cooking recipe

Ingredients

1/2 c. cornstarch
1 qt. cold milk
1 c. sugar
2 Tbsp. rosewater
Christmas cherry and mint leaves

Preparation

Dissolve cornstarch in one cup milk.
In two-quart saucepan, combine the remaining milk and sugar and bring to boil over high heat, stirring until sugar dissolves.
Reduce heat, add starch, milk mixture, stirring until sugar dissolves.
Reduce heat, add starch, milk mixture, stirring constantly.
Simmer 10 minutes or until mixture is thick enough to coat spoon.
Pour in rosewater, stir and pour into large platter.
Sprinkle with nuts.
Refrigerate for 2 hours.