Pandan Rose Mahalebi (Vegan Option)

• •1 cup Cornflour (cornstarch)
• •1 cup Granulated sugar (adjust to taste)
• •4 cup Milk or Water (use water or plant-based milk for vegan)
• •1 tbsp Rose water
• •1 tsp Pandan extract
• •few drops to taste Green food coloring (optional, for vibrant color)
• •2 tbsp Pistachios (finely chopped, for garnish (optional))
• •1 tsp Dried rose petals (for garnish (optional))

Instructions

1. 1

   In a medium saucepan, whisk together the cornflour and 1 cup of the milk (or water) until completely smooth and no lumps remain. This creates a slurry.

2. 2

   Add the remaining 3 cups of milk (or water) and the granulated sugar to the saucepan with the cornflour slurry. Whisk well to combine.

3. 3

   Place the saucepan over medium heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens considerably and comes to a gentle simmer. This will take about 8-10 minutes. Ensure it's thick enough to coat the back of a spoon.

4. 4

   Remove the saucepan from the heat. Stir in the rose water, pandan extract, and a few drops of green food coloring until fully incorporated and the mixture has a uniform, pale green color.

5. 5

   Carefully pour the Mahalebi mixture into individual serving bowls or ramekins. Let them cool slightly at room temperature for about 15-20 minutes.

6. 6

   Once slightly cooled, cover the bowls with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, until thoroughly chilled and set.

7. 7

   Before serving, garnish with finely chopped pistachios and dried rose petals, if desired. Enjoy chilled!

Chef's Tips

• 💡For an extra smooth Mahalebi, strain the mixture through a fine-mesh sieve after cooking to catch any small lumps.
• 💡Adjust the amount of sugar, rose water, and pandan extract to your personal preference. Taste and adjust before pouring into molds.
• 💡If you prefer a firmer pudding, you can increase the cornflour by 1-2 tablespoons. For a softer texture, reduce it slightly.