Mahallaya

Place the whole milk in a pot over cold heat.

Add the powdered milk, cornstarch, and half a cup of sugar (keeping 1 tablespoon aside).

Grind the 2 mastic pieces with the reserved sugar, then add to the mixture.

Whisk all ingredients together on cold heat until fully combined.

Heat the pot over the stove while stirring continuously until the mixture thickens.

Add 1 tablespoon of orange blossom water and turn off the heat.

Pour the mixture immediately while hot into serving bowls.

Let the bowls cool to room temperature, then refrigerate for 2 hours.

After cooling, decorate the Mahallaya with cream.

Sprinkle ground pistachios and grated almonds on top.

Place a piece of jelly in the center of each bowl for decoration.