A classic light and smooth milk pudding made by slow-cooking milk with starch until it thickens and flavoring it with vanilla. Served cold, it offers a refreshing taste.
Mash the starch with a little cold milk until lump-free, then add the remaining milk and sugar and mix.
Bring the mixture to a boil over medium heat, stirring constantly; keep cooking until it reaches a consistency that coats the back of a spoon.
Remove from heat, stir in the vanilla, and divide into bowls.
Once the pudding reaches room temperature, chill it in the refrigerator for at least two hours; serve with a sprinkle of coconut if desired.
Allergen: contains dairy. Important: Stir the muhallebi (milk pudding) continuously while cooking; stepping away from the stove even briefly can cause it to stick to the bottom and give off a burnt smell.
If you stretch a thin layer of plastic wrap over the bowls so it touches the pudding after dividing it up, no skin forms on the surface.
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