Lebanese milk pudding

Ingredients:
For the pudding:
500ml FairPrice full cream or skim milk
50ml orange blossom water or rosewater
75g granulated sugar
2 tbsp cornflour

For the syrup:
500g granulated sugar
300ml cold water
1 tbsp lemon juice

To garnish:
1 tbsp chopped pistachio

Method:
1. To make the pudding, pour the milk and orange blossom water or rosewater into a saucepan with the sugar and gently bring to a boil.
2. Place the corn flour in a small bowl and add about 3 tbsp of hot milk from the saucepan to make a smooth paste.
3. Whisk in the corn flour paste and stir continuously until the liquid boils and thickens.
4. Remove from the heat and pour into individual serving cups.
5. Leave to cool then chill in the fridge for at least one hour.
6. To make the syrup, place the sugar, water and lemon juice into a saucepan and stir over a medium heat till all the sugar has dissolved.
7. Simmer for 15 minutes, until the syrup is light golden. Leave to cool.
8. When ready to serve, gently warm the syrup and drizzle over the pudding.
9. Add a scattering of pistachio and serve immediately.

Tips:
Recipe uses FairPrice full cream or skim milk ($1.75 for 1litre carton) available at all FairPrice supermarkets.

Recipe source: Today newspaper (14 Aug 2008)