Pistachio Muhallebi (Turkish Milk Pudding) | Green Pudding with Pistachio Paste

Drop the pistachios into boiling water and leave them for 2 minutes, then drain and transfer them to cold water. The skins should slip off when rubbed between your fingers; if they do not, blanch them for 1 more minute. Dry the peeled pistachios on a clean towel; wet nuts will clump in the milk.

Blend the peeled pistachios with 300 ml of the milk for 3 minutes, until smooth. Do not grind them dry; they will release their oil and turn into a paste that can leave an oily layer on the pudding. Do not strain the mixture through a fine-mesh sieve; the small pieces should remain in the dessert.

Bring the remaining milk and sugar to a boil, add the pistachio mixture, and stir for 3 minutes. Pour in the starch slurry in a thin stream while stirring constantly. Lower the heat and cook for 9 minutes, scraping the bottom of the pan as you stir. Remove from the heat when the mixture coats a spoon and has turned distinctly green.

Divide the pudding among bowls, smooth the tops with the wet back of a spoon, and let it cool uncovered. Sprinkle with crushed pistachios just before serving.