Pumpkin Muhallabia

Ingredients

• 1 kilogram pumpkin, cut into cubes
• 1 cup sugar
• 1/2 cup water
• 4 cups milk
• 1 teaspoon vanilla
• 4 tablespoons cornstarch
• For the garnish:
• grated coconut and raisins, soaked in water and drained
• or as desired

Method

1. Place the pumpkin cubes with the sugar and water in a pot over the heat
2. After boiling, leave them for about 10 minutes only, or until the pumpkin cubes are cooked through
   Timers: 10 min
3. When the pumpkin is cooked, mash it... then add the milk, stir, and leave it on the heat
4. Dissolve the cornstarch in a little water, then add it to the pot as well, along with the vanilla, and continue stirring over low heat until the mixture thickens and reaches the proper muhallabia consistency
5. Pour the pumpkin muhallabia into serving cups and leave it to cool at room temperature
6. Garnish the muhallabia as desired, then place the cups in the fridge to chill well
7. Serve cold from the fridge
8. An inventive and distinctive pumpkin muhallabia from our friend at Sho Tabkhin El Yom.
9. Ruwaida Al-Haj Al-Rifai
10. Also from Ruwaida, try Caramel and Apple Muhallabia
11. What do you think about making Coconut Muhallabia