Muhallabia with Rose Water Syrup and Pistachios
A Creamy Middle Eastern Delight
Muhallabia is a classic Middle Eastern milk pudding delicately flavored with rose water and garnished with crunchy pistachios. This dessert is both light and aromatic, making it a perfect end to any meal.
- 1 h 30 min
- 4
- Easy
Ingredients
For the Muhallabia
For the Rose Water Syrup
For the Garnish
Preparation
Making the Muhallabia
Combine milk and cream
In a medium saucepan, combine milk and heavy cream. Heat over medium heat until just warm.
Make cornstarch slurry
In a small bowl, mix cornstarch with a little water to create a slurry.
Thicken the pudding
Gradually whisk the cornstarch slurry into the milk mixture, add sugar, and continue stirring until thick and smooth.
Ensure the pudding mixture is stirred continuously to prevent lumps.
Finish and chill
Once thickened, remove from heat and stir in the rose water. Pour into serving dishes and refrigerate for at least 1 hour.
For a smoother texture, you can strain the pudding through a fine sieve before chilling.
Preparing the Rose Water Syrup
Dissolve sugar
Combine water and sugar in a small saucepan, and stir over low heat until sugar is dissolved.
Simmer the syrup
Increase heat and bring to a boil, then reduce to a simmer for 10 minutes until slightly thickened.
Add rose water and lemon
Remove from heat and stir in rose water and lemon juice. Allow to cool.
Cooking Process
Thickening the Pudding
Stir continuously and adjust heat as needed to prevent sticking.
Simmering the Syrup
Maintain a gentle simmer without boiling over.
Cooling Down
Allow both the pudding and syrup to cool before combining for best consistency.
Plating & Serving
Muhallabia with Rose Water Syrup and Pistachios
Muhallabia with Rose Water Syrup and Pistachios
Serve and Garnish
Once chilled, drizzle the rose water syrup generously over the pudding. Garnish with pistachios and dried rose petals before serving.