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Rose Water Pudding (Mahalabia)

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Rose Water Pudding (Mahalabia) is a silky, floral-infused Middle Eastern milk pudding made with cornstarch and delicately flavored with rose and orange blossom water. It’s topped with crunchy nuts and optional syrup for a refined and refreshing dessert.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 4 cups (950 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • 7 tablespoons cornstarch
  • 1 tablespoon rose water
  • 1 tablespoon orange blossom water
  • ¼ cup (30 g) ground or crushed pistachios
  • ¼ cup pine nuts
  • ¼ cup chopped walnuts
  • ¼ cup sliced almonds
  • ¼ cup raisins
  • Optional syrup:
  • 2 cups (400 g) granulated sugar
  • 1 cup (240 ml) water
  • 1 tablespoon lemon juice
  • 1 teaspoon orange blossom water
  • 2 teaspoons rose water

Instructions

  1. Reserve ¼ cup of the milk. In a saucepan, heat the remaining milk and sugar over medium-high until it just begins to boil.
  2. In a separate bowl, whisk the reserved milk with cornstarch until smooth and lump-free.
  3. Lower the heat and slowly whisk the cornstarch mixture into the hot milk, stirring constantly. Continue stirring for about 15 minutes until the mixture thickens.
  4. Remove from heat and stir in rose water and orange blossom water.
  5. Pour into one large or four individual serving bowls. Cool to room temperature, then refrigerate for 2–4 hours until fully set.
  6. For the syrup (optional): In a saucepan, combine sugar, water, and lemon juice. Bring to a boil and simmer for 10 minutes. Remove from heat and stir in rose and orange blossom waters. Let cool completely.
  7. To serve: Sprinkle the top with pistachios, pine nuts, walnuts, almonds, and raisins. Drizzle with the cooled syrup, if using.

Notes

  • Use full-fat milk for best texture; low-fat works but will be less creamy.
  • To make dairy-free, substitute milk with plant-based milk and use a neutral oil or vegan butter if needed.
  • Syrup is optional—serve pudding plain for a lighter version.
  • Best served chilled, but can be enjoyed slightly warm.
  • Prepare ahead and garnish before serving for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/rose-water-pudding-mahalabia/