In a bowl, crush the meske by either using the bottom of a bottle or a pestle and add in a pinch of sugar.

In a pan, mix the milk, sugar, rosewater and orange blossom water together with 7 cups of water. Stir over medium heat until the mixture starts boiling.

Meanwhile, drain the rice and set aside.

Reduce the heat and add in the drained rice slowly while constantly stirring until the whole mixture starts to boil and thicken.

Add the crushed meske to the rice mixture while still stirring to prevent the mouhalabieh from sticking to the pan.

Turn off the heat and pour the warm mouhalabieh into serving bowls. Allow to cool at room temperature for about 30 minutes then refrigerate for several hours.

Garnish with pistachios and serve cold.