It looks like white opaline encrusted with little stones. When it is served, it trembles like a jelly. It is customary for an admiring audience to compliment a belly dancer by comparing her tummy to a balouza.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Mix the cornstarch to a smooth paste with a little of the water in a large pan. Add the rest of the water and the sugar, and stir vigorously with a wooden spoon until dissolved. Bring to the boil slowly, stirring constantly, then put on the lowest heat and simmer gently, still stirring continually, until the mixture thickens.
Step 2
To test if it is ready, dip a spoon in the hot cream and see if it clings and coats the spoon. Another test is to drop 1/4 teaspoon of it onto a cold plate—if it remains a solid little ball and does not flatten out, it has thickened enough.
Step 3
Stir in orange-blossom or rose water and continue to cook for 1–2 minutes more. Add the chopped nuts, stir well, and pour into a glass bowl. Serve chilled. It will set firmly.
Variations
Step 4
You can make this not too sweet (with less sugar) and add a spoonful of rose-petal or quince jam to each serving.
Step 5
For balouza muhallabeya, a creamier, less firm version, use milk instead of water. Leave out the nuts and use them as garnish instead. Flavor if you like with 1/2 teaspoon mastic, pounded or ground to a powder with a pinch of sugar. Chill and decorate with chopped blanched almonds or pistachios, or with both. This is the pudding you will usually find in Lebanese restaurants today.
