Rose Orange Blossom Pudding - Mahalabia (Vegan, Dairy-Free)

This pudding is a veganized version of the Middle Eastern Muhallebi/ Mahalabia/ Mehalabya!   This pudding is usually made with milk and cream so I really challenged myself to find a good alternative.  With research, I found that the best alternative milk to use is rice milk as it allows for a creamy texture.  I also found that coconut cream added a richness that made this pudding extra delicious!

The traditional flavors are usually rose water (my personal favorite) or orange blossom water.  You can find both of these waters at your local Middle Eastern, Halal, or Indian grocery store.  If you can't find these or aren't a fan of those flavors, you can easily Americanize this by adding in vanilla instead of rose water or orange blossom water.  

Ingredients:

4 cups rice milk (divided into 1 cup and 3 cups)
3/4 cups granulated sugar
8 tablespoons cornstarch
1 can coconut cream
2 cardamom pods *optional*
1 tablespoon rose water (or, sub orange blossom water)
--Note: both can be found at your local Middle Eastern, Halal, or Indian grocery store
Nuts, Fruits, Toasted Coconut, Rose Syrup *optional*

Instructions:

Following these instructions exactly will provide the best results.

1. In a bowl, combine 1 cup of the rice milk with the cornstarch.  Mix into a smooth paste.  Set aside.
2. In a saucepan, whisk the remaining 3 cups of rice milk, granulated sugar, coconut cream, and optional cardamom pods.  Bring this mixture to a boil over medium heat while stirring slowly and consistently.
3. Slowly add in the cornstarch mixture, making sure to stir vigorously.
4. Continue stirring slowly and consistently for 12-15 minutes and until the mixture thickens.
5. Remove the pudding from the stove and stir in either 1 tablespoon of rose water or 1 tablespoon of orange blossom water.  *I personally enjoy the flavor of rose water more. **Also, don't get carried away with the rose water / orange blossom water...a little goes a long way!
6. Divide the pudding into small serving bowls or glasses.  Let cool for 15 minutes and top each serving bowl/glass with saran wrap (this prevents a pudding shell from forming on top).
7.  Refrigerate the pudding for 4+ hours and until set.
8.  Enjoy by serving and eating with nuts, toasted coconut, rose syrup, or your favorite fruit!  If you have any leftovers, these are stored well in the fridge, with saran wrap, for up to 3-5 days (as long as there is no fruit on top).

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Pecan (Walnut) Sugar Cookies "Kourabiedes"

My childhood Greek neighbors dropped off Greek cookies to our house yearly around Easter. I remember always being so excited for all the delicious creations! One of my favorite cookies were the Kourabiedes. They were lightly sweet and tasted a bit like tea biscuits. And, they smelled like orange blossoms! I never had the opportunity to ask for the recipe. However, this recipe is a close and tasty recreation. Suggestions and tips welcome!

*Note: you can always substitute the pecans for walnuts. I have made them both ways and my family was split on which flavor was better.

Ingredients:

 
3/4 cup pecans (or, alternative: walnuts)
1 and 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) of softened unsalted butter
1/2 cup powdered sugar +  an additional 1 cup powdered sugar (optional: for tossing)
1 large egg yolk
1 teaspoon vanilla 
2 tablespoons orange blossom water (Check out specialty International, Arab, and Greek stores if you can't find this at your grocers - this can sometimes be called orange flower water)

Instructions:

Following these instructions exactly will provide the best results.

1. Toast the pecans in a skillet until fragrant and lightly brown for about 5 minutes. Let cool and grind the nuts in a food processor until about half of the nuts are finely ground and the other half of the nuts are coarsely chopped.

2. In a separate bowl, beat the butter, sugar, egg yolk, vanilla, and orange blossom water with an electric mixer on high speed until the mixture gets light and fluffy. Do not shortcut this step!!! This step takes about 15 minutes!

3. Mix together the dry ingredients (flour, salt, pecans, and baking powder). Add this mixture into the wet ingredients and stir at a low speed until you get a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.

4. Roll a tablespoon amount of dough into a ball and pinch the ends so you get a slightly flat football shape. Place the cookies on a greased baking sheet about a 1/2 inch apart. 

5. Bake in oven at 350 degrees until the cookies set and start to turn golden brown. This takes about 16 to 18 minutes. Let cookies cool off until they are warm.

6. Optional, but recommended: Toss a few of the warm cookies very gently in 1 cup of powdered sugar until the cookies are thoroughly coated with powdered sugar. Repeat until all cookies are coated in sugar. **Tip** If you want a more professional look, coat the cookies a second time in the powdered sugar.


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