|2 cups||Low-fat milk|
|6 tablespoons||Cornstarch; divided use|
|⅔ cup||Water; divided use|
|2 cups||Mango or orange juice|
|2||Mangos or oranges; peeled and coarsely chopped|
|Whipped cream; optional|
1. Heat the milk in a saucepan over low heat, adding the sugar and the rosewater. Dissolve 3 tablespoons of the cornstarch in ⅓ cup of the water and whisk into the milk. Stir constantly until the milk thickens. Remove from the heat and let stand.
2. In another saucepan, bring the mango or orange juice to a boil.
Dissolve the remaining 3 tablespoons in the remaining ⅓ cup water, and whisk into the juice. Stir constantly until the liquid thickens.
Remove from the heat and let stand.
3. Pour half of the thickened milk into attractive stemmed glasses or serving dishes. Carefully cover with a layer of thickened juice and drop in a few pieced of fresh fruit. Pour the remaining milk pudding in a third layer and garnish with the rest of the chopped fruit. For a special occasion, each glass may be garnished with a rosette of whipped cream, surrounded by the chunks of fresh mango or orange.
Sprinkle with ground pistachio and refrigerate.
Source: "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush
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