Muhallebi with Rose Water and Pomegranate – Pareve version

👨‍🍳 Method

1. 1
   Dissolve the cornstarch 4 tablespoons of the cold the unsweetened soy milk, until no lumps remain.

   💡The starch is dissolved in cold liquid and added to the hot unsweetened soy milk slowly, while whisking: dry starch in hot unsweetened soy milk sets into lumps.
2. 2
   In a pot, heat the rest of the unsweetened soy milk with the sugar, until just before boiling.

   StovePot
3. 3
   Pour in the cornstarch mixture in a thin stream, stirring constantly. Turn down to low and simmer 5–7 minutes, stirring, until the mixture is thick and smooth.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Remove from the heat and add the rose water and orange blossom water.
5. 5
   Pour into glasses, cool at room temperature, cover and chill at least 2 hours, until the malabi sets.

   Refrigerator
6. 6
   Sprinkle the pomegranate seeds, pistachios and cinnamon on top and drizzle with the honey.