Pandan Rose Mahalebi (Vegan Option)

A refreshing and aromatic Cypriot dessert reimagined with a vibrant Southeast Asian twist. This smooth, creamy pudding, subtly flavored with rose water and fragrant pandan, is perfect for cooling down on a warm day and can easily be made vegan.

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.

   Time: 3 min
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.

   Time: 2 min
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.

   Time: 10 min
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.

   Time: 2 min
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.

   Time: 15 min
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.

   Time: 240 min
7. 7.

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

   Time: 1 min