[Middle East] How to cook Muhalbiyah with rosewater
Ingredients
- 1 litre (4 cups) full-cream milk
- 80 g caster sugar
- 70 g cornflour
- 2 tbsp rosewater
- 100 g (¾ cup) pistachio kernels, toasted, coarsely chopped
- fresh raspberries, to serve
Sauce
- 300 g fresh or frozen raspberries
- 50 g caster sugar
- 1 tbsp rosewater
