Balouza Dessert (Syrian Milk Pudding)

Ingredients

• First layer:
• 3 cups milk
• 4 tablespoons sugar
• 1 tablespoon rose water
• 3 tablespoons cornstarch
• How to prepare the first layer:
• Put 2 and a half cups of the milk and the sugar in a saucepan over low heat.
• Mix the remaining 1 cup of milk with the cornstarch and stir well until the cornstarch dissolves and you have a lump-free liquid.
• Stir the mixture well, then slowly pour it into the milk and sugar while continuing to stir until the mixture thickens and sets.
• Add the rose water, stir, remove from the heat, and pour into serving cups filling each cup only halfway; leave them until they cool slightly.
• Second layer:
• Juice of 3 oranges - 1 and a half cups
• 2 tablespoons cornstarch
• 3 tablespoons sugar
• Chill them in the refrigerator for about 3 hours, then invert the cup onto a serving plate to obtain the beautiful balouza shape and garnish as desired.
• The Balouza dessert recipe and method come from a friend and cook on Sho Tabkhin Today:
• Umm Taha Al-Hamawi
• Click on Umm Taha's name to visit her page on our site and enjoy her recipes.
• To make a similar dessert from Umm Taha, Hala al-Haytliyyeh, click this link: How to make Hala al-Haytliyyeh or Qashtliyyeh
• To make Umm Taha's ma'amoul tart, click the link: Ma'amoul Tart
• Click the link to make papaya jam.
• #Haytliyyeh #Qashtliyyeh #Desserts
• #Recipes #Recipe #Sho_Tabkhin_Today

Method

1. Put 2 1/2 cups of the milk and the sugar into a saucepan over low heat.
2. Stir well until the sugar dissolves and the milk heats.
3. Mix the remaining 1/2 cup of milk with the cornstarch and whisk until the starch dissolves and the mixture is lump-free.
4. Stir the mixture well, then gradually pour it into the milk and sugar while stirring continuously until the mixture thickens and holds together.
5. Add the rose water, stir, remove from the heat, and pour into serving glasses — fill each glass only halfway. Let them cool slightly.
6. Second layer: ‎
7. Juice of 3 oranges — 1 1/2 cups
8. 2 tablespoons cornstarch
9. 3 tablespoons sugar
10. Put the ingredients in a saucepan over low heat and cook until they come together, then pour them over the muhallabia mixture (the first layer).
11. Refrigerate for about 3 hours, then invert the glass onto a serving plate to reveal the beautiful balouza shape and garnish as desired.
    Timers: 180 min