Let’s walk through the steps of crafting this luscious dessert, one easy step at a time.

1. In a medium saucepan, combine 3 cups of milk with sugar and bring to a gentle simmer over medium heat, stirring occasionally.
2. In a separate bowl, whisk together the remaining 1 cup of milk with the cornstarch until smooth.
3. Gradually pour the cornstarch mixture into the simmering milk, stirring continuously to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Divide the muhallebi mixture into serving bowls and allow it to cool slightly.
6. Top each bowl with a generous serving of cherries and sprinkle with chopped pistachios and desiccated coconut if using.
7. Refrigerate for at least 2 hours or until set before serving.

One of my favorite memories is of my kids peeking into the fridge, eagerly waiting for the muhallebi to set. It’s those small moments that make cooking at home so rewarding.