Muhallabia Milk Pudding
A delightfully creamy, delicately spiced Middle Eastern milk pudding scented with orange blossom water and garnished with crunchy pistachios.
Ingredients
- •3 cups whole milk (720ml)
- •1/3 cup granulated sugar (65g)
- •1/4 cup cornstarch (30g)
- •1 teaspoon rose water or 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 about half a cup of the cold milk with the cornstarch until completely smooth and no lumps remain.
- 2
Pour the remaining milk into a heavy-bottomed saucepan and stir in the granulated sugar.
- 3
Place the saucepan over medium heat and bring the milk just to a gentle simmer, stirring occasionally to dissolve the sugar.
- 4
Reduce the heat to low, then slowly pour the cornstarch mixture into the hot milk while whisking constantly to prevent lumps.
- 5
Continue to cook the mixture over low heat, stirring continuously with a wooden spoon or silicone spatula, until the pudding thickens to a glossy, custard-like consistency that coats the back of the spoon, about 5 to 7 minutes.
- 6
Remove the saucepan from the heat and stir in the orange blossom water or rose water until fully incorporated.
- 7
Ladle the warm pudding evenly into four individual serving bowls or ramekins.
- 8
Allow the puddings to cool slightly at room temperature, then cover them with plastic wrap pressed directly onto the surface to prevent a skin from forming.
- 9
Transfer the bowls to the refrigerator and chill for at least 3 hours until completely set.
- 10
Just before serving, garnish the top of each pudding with chopped pistachios and dried rose petals.
💡 Chef tips
- For the best texture and rich flavor, always use full-fat whole milk rather than skim or low-fat varieties.
- You can make this pudding a day in advance and keep it stored in the refrigerator, tightly covered, until ready to serve.
- If you prefer a different crunch, substitute the pistachios with toasted sliced almonds or crushed walnuts.
✅ How it should turn out
The finished pudding should be luxuriously smooth and creamy, carrying a subtle floral aroma and a pleasant crunch from the nutty garnish.