I thought I would channel the mild, sweet Middle Eastern flavors of pistachio, orange-flower water and cardamom common to both Mahlabi and Sachlav (cold and hot Middle Eastern custards) that I had sampled at a small cafe one spring day in Jerusalem. That summer, I encountered very similar flavors in a delectable lassi at an Indian restaurant, to which we returned again and again. I found that a hint of mild white chocolate complemented these flavors, and created a beautifully creamy yet light and delicate pudding. The basics come from Claudia Roden's Sutlage-Muhallabeyeh in The Book of Jewish Food, and Carine Goren's Mahlabi in her book Sweet Secrets. White chocolate and saffron are a non-traditional combination in this delicate summery dessert.

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