Muhallabia Milk Pudding
A delicately fragrant and silky Middle Eastern milk pudding flavored with rose water and garnished with crunchy pistachios.
Ingredients
- •3 cups whole milk (720ml)
- •1/3 cup cornstarch (40g)
- •1/4 cup granulated sugar (50g)
- •1 tablespoon rose water
- •1 teaspoon orange blossom water
- •2 tablespoons chopped pistachios for garnish
- •1 tablespoon dried rose petals for garnish
Instructions
- 1
In a medium bowl, whisk together half a cup of the cold 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 gently until the sugar dissolves and the milk is hot but not boiling.
- 3
Whisking constantly, slowly pour the cornstarch and milk mixture into the hot saucepan.
- 4
Continue to cook the mixture over medium-low heat, stirring continuously with a wooden spoon or silicone spatula, until it thickens to a smooth, custard-like consistency that coats the back of the spoon.
- 5
Remove the saucepan from the heat and stir in the rose water and orange blossom water until fully incorporated.
- 6
Quickly ladle the warm pudding into four individual serving bowls or ramekins before it sets.
- 7
Allow the puddings to cool down to room temperature, then cover and refrigerate for at least 3 hours until firmly set and chilled.
- 8
Before serving, garnish the top of each pudding with chopped pistachios and dried rose petals.
💡 Chef tips
- Stir constantly once the cornstarch is added to prevent lumps from forming and to keep the bottom from burning.
- You can make this pudding a day in advance; just keep it covered in the refrigerator until ready to serve.
- For a dairy-free pareve version, you can substitute the whole milk with full-fat canned coconut milk or almond milk.
✅ How it should turn out
The finished pudding is exceptionally smooth and creamy with a delicate floral aroma and a pleasant crunch from the nutty pistachio garnish.