A delicate and creamy milk pudding subtly infused with rose water and orange blossom water, this dessert offers a floral twist on a classic Middle Eastern treat. The silky texture is complemented by a crunchy nut topping and an optional aromatic syrup for extra indulgence.

Why You’ll Love This Recipe

You’ll love this recipe because:

• Its elegant floral flavours from rose water and orange blossom water make it feel luxurious while remaining easy to prepare.
• It has a simple ingredient list and straightforward steps—perfect for a quick dessert with maximum impact.
• It can be made ahead of time and served chilled, making it an ideal choice for gatherings or special occasions.
• The contrast of the creamy pudding and crunchy nuts gives a pleasing textural balance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pudding:

• 4 cups (approx. 950 ml) whole milk
• ½ cup (100 g) granulated sugar
• 7 tablespoons cornstarch
• 1 tablespoon rose water
• 1 tablespoon orange blossom water
• ¼ cup (about 30 g) ground or crushed pistachios
• ¼ cup pine nuts
• ¼ cup chopped walnuts
• ¼ cup sliced almonds
• ¼ cup raisins

For the rose water simple syrup (optional):

• 2 cups (400 g) granulated sugar
• 1 cup (240 ml) water
• 1 tablespoon lemon juice
• 1 teaspoon orange blossom water
• 2 teaspoons rose water

Directions

1. Reserve ¼ cup of the milk for the cornstarch. In a medium saucepan combine the remaining milk and all the sugar, and heat on medium-high until the milk just begins to boil.
2. In a separate bowl, whisk the cornstarch with the reserved milk until smooth and lump-free.
3. Slowly whisk the cornstarch mixture into the boiling milk while lowering the heat to medium. Continue whisking until the mixture thickens, about 15 minutes.
4. Remove from heat and stir in the rose water and orange blossom water.
5. Pour into either one large serving bowl or four individual bowls. Allow to cool at room temperature, then refrigerate for 2-4 hours until set.
6. Prepare the syrup, if using: In a small saucepan combine the sugar, water and lemon juice, heat on medium-high, whisking until the sugar dissolves, then simmer for about 10 minutes. Remove from heat and stir in the rose water and orange blossom water. Let cool and pour into a jar.
7. To serve: Sprinkle with the pistachios, pine nuts, walnuts, almonds and raisins. Optionally drizzle the cooled syrup over the pudding just before serving.

Servings and timing

• Makes: 4 servings
• Prep time: approx. 5 minutes
• Cook time: approx. 15 minutes
• Chilling time: 2-4 hours in the refrigerator

Variations

• Use a mix of your favourite nuts (e.g., hazelnuts, macadamias) instead of or in addition to pistachios, almonds, walnuts and pine nuts.
• For a lighter version, use low-fat milk though the texture will be less rich.
• Replace some of the milk with light cream for an extra lush pudding.
• Omit the syrup if you prefer a less sweet dessert.
• If you don’t have orange blossom water, you can increase the rose water slightly or omit it entirely and use vanilla extract for a different flavour.
• Serve with fresh berries, a dusting of ground cardamom, or a swirl of date syrup for a regional twist.

Storage/Reheating

• Store any leftover pudding covered in the fridge for up to 3-4 days.
• If the syrup has been prepared, store it separately in a sealed jar in the fridge for up to 1 week.
• The pudding is best served chilled. Reheating isn’t recommended as it will alter the texture (it may become runny or separate).

FAQs

What is mahalabia?

Mahalabia (also spelled mahallabieh) is a Middle Eastern milk pudding traditionally thickened with rice flour or cornstarch, scented with rose water or orange blossom water, and often garnished with nuts.

Can I use almond or soy milk instead of dairy milk?

Yes — you can substitute with almond, soy or another plant-based milk, but the texture may be less creamy and the flavour slightly different.

Can I skip the simple syrup?

Yes, the syrup is optional. The pudding is delicious on its own. The syrup adds an extra layer of sweetness and floral aroma but isn’t essential.

How thick should the pudding be?

When fully cooked and chilled, the pudding should be firm enough to hold its shape in the bowl but still soft and creamy under the spoon.

Can I prepare this ahead of time?

Yes. You can make the pudding up to 2 days ahead of time, refrigerate it covered, add the nuts and syrup just before serving.

What’s the best way to whisk to avoid lumps?

Mix the cornstarch with some of the milk first until smooth, then add to the hot milk while whisking constantly to avoid clumps.

Can I serve it warm?

Yes — while traditionally served chilled, you could serve it slightly warm. But chilling gives the best texture and flavour.

What nut toppings work best?

Pistachios, almonds, walnuts and pine nuts are traditional. You could also add chopped hazelnuts, pecans, or toasted coconut for variation.

Can I reduce the sugar?

Yes. If you prefer a less sweet dessert, you can reduce the sugar slightly, but be mindful as sugar helps with texture as well as taste.

Does the flavour of rose water or orange blossom water get stronger over time?

The flavour is largely infused during cooking, but if the pudding sits a long time, the floral notes may become more subtle compared to when just freshly made.

Conclusion

This rose water pudding offers a beautifully fragrant, creamy dessert experience with nice flexibility and elegance. Whether you’re making it for a casual treat or a special occasion, its simple preparation and sophisticated flavour make it a standout.

Print