Pudding

whole milk (about 1.2 liters) • ground rice • ground pistachios (about 60 grams) • pistachio or almond extract • ground cardamom • sugar (about 200 grams) • orange blossom water • rose water • green food coloring (optional)

finely ground rice • water • ground caraway • ground cinnamon • sugar • Shredded coconut and mixed nuts for garnish

ground rice (about 480 grams) • water (5.5 liters) • sugar (about 1 kg) • ground caraway • ground cinnamon • Mixed nuts for garnish, amounts to taste and availability: almonds (I forgot to add them) • walnuts • cashews • raisins • pistachios • shredded coconut

strawberry-flavored gelatin dessert (like Jell-O) • Cornstarch • Milk • Sugar • vanilla extract or vanilla sugar

fine rice flour (about 160 grams) • sugar (about 300 grams) • water (about 2.1 liters) • ground caraway • ground cinnamon • ground anise • ground fennel seed • For garnish: • shredded coconut (about 80 grams) • raw almonds and walnuts (about 140 grams total) • raw pine nuts (about 90 grams)

water (about 1.65 liters) • rice flour (about 160 grams) • sugar (about 300 grams) • ground caraway • ground cinnamon • ground anise • Mixed nuts for garnish (such as pine nuts, walnuts, almonds, pistachios, and raisins)

For the Mahalabia Pudding: • milk (about 480 ml) • cornstarch (about 30 grams) • sugar (about 50 grams) • ground mastic • orange blossom water • For the Jello: • flavored gelatin dessert (Jello) • hot water (about 240 ml) • cold water (about 240 ml)

water (about 2.1 liters) • sugar (about 400 grams) • caraway seeds • ground cinnamon • finely ground rice (about 180 grams) • For garnish: • shredded coconut (about 80 grams) • Nuts for garnish as desired (walnuts, almonds, pistachios, pine nuts)

Caraway Rice Pudding (Mughli) • fine rice (about 400 grams) • cold water (about 2.8 liters) • Sugar, to taste • ground cinnamon • toasted caraway seeds

knafeh dough • milk (480 ml) • cornstarch (about 24 grams) • sugar (about 25 grams) • rose water (15 ml) • simple syrup (240 ml) • Pistachios, for garnish

coarse knafeh pastry • milk (1 liter) • mahalabia powder (or cornstarch) • sugar • mastic (optional) • orange blossom water • Pistachios for garnish • Butter mixed with ghee