Pistachio Balouza
A silky, fragrant Middle Eastern milk pudding naturally flavored with mastic and topped with vibrant green pistachios.
Ingredients
- •3 cups whole milk (720ml)
- •1/3 cup cornstarch (40g)
- •1/4 cup granulated sugar (50g)
- •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 (50g)
- •1/4 cup coarsely chopped pistachios for garnish
Instructions
- 1
In a medium bowl, whisk together the cornstarch, sugar, and about half a cup of the milk until completely smooth and free of lumps.
- 2
Pour the remaining milk into a heavy-bottomed saucepan and place over medium heat.
- 3
Add the crushed mastic to the milk and stir as it warms up.
- 4
Slowly pour the cornstarch mixture into the warm milk while whisking constantly to prevent any lumps from forming.
- 5
Add the ground pistachios to the saucepan, continuing to whisk over medium-low heat until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes.
- 6
Remove the pot from the heat and gently stir in the rose water and orange blossom water.
- 7
Ladle the warm pudding immediately into individual serving glasses or bowls.
- 8
Allow the puddings to cool to room temperature, then transfer them to the refrigerator to chill and set for at least 3 hours.
- 9
Just before serving, garnish the top of each pudding with the coarsely chopped pistachios.
💡 Chef tips
- Make sure to whisk constantly while the pudding thickens over the heat to ensure a completely smooth texture.
- You can prepare this dessert up to two days in advance and keep it covered in the refrigerator until ready to serve.
- If you cannot find mastic, you can omit it, though it adds a wonderful traditional aromatic depth to the dessert.
✅ How it should turn out
The finished Pistachio Balouza is smooth, delicately creamy, and beautifully fragrant with floral waters and nutty pistachio flavor.