Muhallabia Milk Pudding
A delightfully creamy, delicately spiced Middle Eastern milk pudding scented with rose water and topped with crunchy pistachios.
Ingredients
- •3 cups whole milk (720ml)
- •1/3 cup granulated sugar (65g)
- •1/4 cup cornstarch (30g)
- •1 tablespoon rose water
- •1 teaspoon orange blossom water
- •2 tablespoons finely chopped pistachios for garnish
- •1 tablespoon dried edible rose petals for garnish
Instructions
- 1
In a medium bowl, whisk together half a cup of the milk and the cornstarch until completely smooth and no lumps remain.
- 2
Pour the remaining milk into a medium saucepan, add the granulated sugar, and place over medium heat, stirring until the sugar dissolves and the milk becomes warm.
- 3
Slowly pour the cornstarch and milk mixture into the warm saucepan, whisking constantly to prevent any lumps from forming.
- 4
Continue to cook the mixture over medium-low heat, stirring frequently with a wooden spoon or silicone spatula, until it thickens to a rich, custard-like consistency that coats the back of the spoon, about 8 to 10 minutes.
- 5
Remove the saucepan from the heat and gently stir in the rose water and orange blossom water until fully incorporated.
- 6
Quickly pour the hot pudding into four individual serving bowls or ramekins, smoothing the tops with the back of a spoon.
- 7
Allow the puddings to cool slightly at room temperature, then cover them loosely and transfer to the refrigerator to chill and set for at least 3 hours.
- 8
Just before serving, garnish each pudding with the chopped pistachios and dried rose petals.
💡 Chef tips
- Stir constantly while the pudding heats up, as cornstarch thickens quickly at the bottom and can easily scorch.
- You can make this pudding up to two days in advance; just keep it covered in the refrigerator until ready to serve.
- For an even richer flavor, substitute half a cup of the milk with heavy cream.
✅ How it should turn out
The finished pudding should be silky, smooth, and gently set, offering a fragrant aroma of floral rose water and a delightful crunch from the pistachio topping.