Mouhalabieh

In a small bowl, whisk together the cornstarch and a few tablespoons of cold milk until completely smooth and lump-free, forming a slurry. Set aside.

Pour the remaining milk into a medium saucepan and add the sugar, stirring to combine. Place the saucepan over medium heat and warm the mixture until the sugar dissolves and the milk is just beginning to steam, about 5 minutes.

Reduce the heat to medium-low and slowly pour the cornstarch slurry into the warm milk in a thin, steady stream, whisking constantly to prevent lumps from forming.

Continue cooking the mixture over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the pudding thickens enough to coat the back of a spoon, approximately 8 to 10 minutes.

Remove the saucepan from heat and stir in the orange flower water, vanilla extract, and water, mixing gently but thoroughly to distribute the aromatics evenly throughout the pudding.

Carefully pour or ladle the hot pudding into individual serving bowls or ramekins, dividing it evenly. Allow the pudding to cool at room temperature for 15 minutes.

Cover each bowl loosely with plastic wrap and transfer to the refrigerator to chill until the pudding is fully set and cold, at least 2 hours or overnight for best results.

Remove the mouhalabieh from the refrigerator and garnish as desired with crushed pistachios, dried rose petals, or a light drizzle of additional orange flower water before serving.