Pistachio Balouza
A silky, fragrant Middle Eastern milk pudding naturally flavored with mastic and topped with vibrant crushed pistachios.
Ingredients
- •3 cups whole milk (720ml)
- •1/2 cup cornstarch (60g)
- •1/2 cup granulated sugar (100g)
- •2 tablespoons rose water
- •1 tablespoon orange blossom water
- •2 small mastic crystals crushed with a pinch of sugar
- •1/2 cup finely ground pistachios for the pudding mixture
- •1/3 cup coarsely chopped pistachios for garnish
- •1 tablespoon dried rose petals for garnish
Instructions
- 1
In a medium bowl, whisk together the cornstarch and sugar with one cup of cold milk until completely smooth and no lumps remain.
- 2
Pour the remaining two cups of milk into a saucepan and heat over medium heat until warm, but not boiling.
- 3
Gradually pour the warm milk into the cornstarch mixture while whisking constantly to prevent any lumps from forming.
- 4
Return the entire mixture back to the saucepan over medium-low heat, stirring continuously with a wooden spoon or silicone spatula.
- 5
Add the crushed mastic crystals and ground pistachios, continuing to stir as the mixture thickens.
- 6
Cook for about 8 to 10 minutes until the pudding becomes very thick, glossy, and coats the back of a spoon.
- 7
Remove the saucepan from the heat and gently stir in the rose water and orange blossom water until well incorporated.
- 8
Quickly pour the warm pudding into four individual serving bowls or ramekins while it is still fluid.
- 9
Allow the puddings to cool down to room temperature, then cover and refrigerate for at least 3 hours until completely set.
- 10
Just before serving, garnish the top of each balouza generously with coarsely chopped pistachios and a sprinkle of dried rose petals.
💡 Chef tips
- You can easily make this dessert dairy-free and pareve by substituting the whole milk with full-fat almond milk or oat milk.
- Prepare these puddings a day in advance and keep them tightly covered in the refrigerator for a stress-free dessert option.
- Make sure to whisk constantly while cooking over medium-low heat to prevent the starch from scorching at the bottom of the pan.
✅ How it should turn out
The finished Pistachio Balouza is delightfully smooth and creamy with a vibrant green hue, offering a rich floral aroma and a comforting nutty flavor.