Pudding trio | The Fattoush Girls

My mother, Josephine, never entertained her New Year's guests without making them this trio of white (milk), dark (molasses), and orange (orange!) puddings, which symbolizes all the variety, the unknown, and the surprises that the next 365 days have in store for us. They can also be served as a duo (orange and milk pudding or raisin and milk molasses pudding), refrigerating the puddings between each layer.

Albertan Mhalabieh (Orange Pudding)

Ingredients :

800 ml (3 1/4 cups) fresh orange juice (about 8 oranges)
105 g (1/2 cup) sugar
90 g (6 tbsp) cornstarch
60 g (1/2 cup) almond sticks
Orange zest, to taste
Coconut flakes (optional)

Preparation :

In a saucepan over medium-low heat, gently heat the fresh orange juice, sugar, and cornstarch with a wooden spoon until thickened.
Remove from heat. Let cool for 15 to 20 minutes, then pour the mixture into a large bowl or individual bowls. Garnish the pudding with almond sticks and orange zest, if desired, then with coconut flakes, if desired.

Balouza (Grape Molasses Pudding)

Ingredients :

750 ml (3 cups) of water
125 ml (1/2 cup) grape molasses
4 tbsp cornstarch
2 tbsp sugar
1 pinch of ground ginger
Whole roasted walnuts
Ground cinnamon

Preparation :

In a saucepan over medium-low heat, gently heat the water, grape molasses, cornstarch, sugar, and ginger, stirring with a wooden spoon until thickened. Remove from heat. Let cool for 15 to 20 minutes, then pour the mixture into a large bowl or individual serving bowls. Garnish the pudding with walnuts and ground cinnamon.

Mhalabieh (Milk Pudding)

Ingredients :

750 ml (3 cups) of milk
55 g (1/4 cup) sugar
4 tbsp cornstarch
1/4 tsp rose or orange blossom water
Whole pistachios
Edible dried rose petals (optional)

Preparation :

In a saucepan over medium-low heat, gently heat the milk, sugar, and cornstarch, stirring with a wooden spoon until thickened. Remove from heat, add the floral water, and mix well. Let cool for 15 to 20 minutes, then pour the mixture into a large bowl or individual serving bowls. Garnish the pudding with whole pistachios and rose petals.