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Mehalabeya bil Nesha (White Custard)
Middle Eastern White Custard
6 cups milk
1 cup water
6 Tbls. sugar
6 Tbls. corn flour
2 tsp. rose water
tsp. Crushed misticha
cup finely chopped pistachio, for garnish


Dissolve the corn flour with water in a large pan. Add the milk into the pan and stir in the sugar and crushed misticha to the mixture with a wooden spoon. Place the pan on low heat, with constant stirring, for about 20 minutes, until the mixture thickens and boils. Add the rose water to the custard, and remove from heat. Pour a cupful of the custard into prepared dessert bowls.
Garnish with chopped pistachios.

Preparation Time: Serves:
Recipe Origin: Bahrain
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