When you need something sweet and simple, look no further than mahalabia, a “milk pudding” made with just milk, sugar, corn starch, and flavor.
Traditionally, rosewater is the way to go, but if you can find rosewater, you’re better connected than I am. Moroccans go with orange blossom water, but again, that’s not at your local 7-11 either. So if you must, which I did, vanilla works in a pinch, but it’s not a 1:1 trade!
Making mahalabia is super easy, but you have to pay attention. It’s very easy to burn this or not make it thick enough or make it too thick. When I tried making it, it was not thick enough. Ack! But don’t stress too much. Just watch the clues: when it coats the back of your spoon, it’s done.
Play around with this - other versions have cardamon as well. Just watch the heat when you’re boiling the milk - you don’t want it to stick or burn. The final consistency ought to be something similar to Greek yogurt.