Rose Water Pudding (Mahalabia)
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Prep Time5 mins
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Cook Time15 mins
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Serving4
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Ready In20 mins
There are a handful of desserts that only seem to make an appearance during Ramadan and rose water pudding is definitely one of them.
This dessert, known as Mahalabia, is a rose water and orange blossom flavored milk pudding. It is served with a variety of nuts sprinkled on top and a rose-water flavored simple syrup.
It is very popular throughout the Middle-East, made a bit differently in each country. Once you try this very easy delicious pudding, I am positive you will be making it year-round!
How to make Mahalabia
Mahalabia is very easy to make, and can be made up to 2 days in advance. To make the pudding, you want to use whole milk, or a combo of milk and light cream. You want to avoid lower fat milk if possible. The milk is sweetened with a little bit of sugar, and thickened with cornstarch. At the end you add orange blossom water and rose water for incredible, distinct flavor.
You can use whatever nuts you like or have on hand. I use almonds, pistachios, pine nuts and walnuts. I like to serve the pudding in individual bowls but, if you’re making this in advance to take to an Iftar or gathering, you can pour the pudding into a large serving bowl.
My mother and aunt were infamous for making this and bringing it to iftars we were invited too. They would bring the simple syrup in a jar on the side, and serve it individually in bowls and drizzle the syrup on top.
The syrup is optional as some find it sweet enough as is. This recipe of syrup will make about 2 cups of Atar (Rose water simple syrup). Since this simple syrup is vital for so many Lebanese desserts, I always keep a jar on hand.
*You can make this using a lower fat milk, however, I highly recommend using whole milk.
STEP 1
STEP 2
Whisk the cornstarch and remaining milk together until there are no clumps left. Slowly whisk the mixture into the boiling milk and lower heat to medium.
STEP 3
Keep whisking the milk mixture until thickened, about 15 minutes.
STEP 4
Turn off the heat, and stir in the rose water and orange blossom water.
STEP 5
Pour into a large serving bowl or into 4 individual serving bowls. Set aside to cool at room temperature.
Once it has cooled, refrigerate for 2-4 hours. Decorate with 1 tablespoon of each of your choice of nuts.
STEP 6
Prepare the rose water simple syrup by combing the sugar, lemon juice and water in a small saucepan. Heat on medium-high heat and whisk until all the sugar has dissolved in the water.
Simmer for 10 minutes. Add the rose water and orange blossom water and turn off heat. Once the syrup has cooled, pour into a jar and set aside.
Serve the pudding cold with the simple syrup or as it.
Rose Water Pudding (Mahalabia)
Ingredients
- 4 cups Whole Milk
- ½ cup Granulated Sugar
- 7 tb. Cornstarch
- 1 tb. Rose Water
- 1 tb. Orange Blossom Water
- ¼ cup Ground or Crushed Pistachios
- ¼ cup Pine Nuts
- ¼ cup Chopped Walnuts
- ¼ cup Sliced Almonds
- ¼ cup Raisins
Rose Water Syrup
- 2 cups Granulated Sugar
- 1 cup Water
- 1 tb. Lemon Juice
- 1 tsp. Orange Blossom Water
- 2 tsp. Rose Water
Instructions
- Set aside ¼ cup of the milk for the cornstarch. Combine the rest of the milk and all the sugar in a medium saucepan.Heat on medium-high heat until milk is just boiling.
- Whisk the cornstarch and remaining milk together until there are no clumps left. Slowly whisk the mixture into the boiling milk and lower heat to medium.
- Keep whisking the milk mixture until thickened, about 15 minutes.
- Turn off the heat, and stir in the rose water and orange blossom water.
- Pour into a large serving bowl or into 4 individual serving bowls. Set aside to cool at room temperature.Once it has cooled, refrigerate for 2-4 hours. Decorate with 1 tablespoon of each of your choice of nuts.
- Prepare the rose water simple syrup by combing the sugar, lemon juice and water in a small saucepan. Heat on medium-high heat and whisk until all the sugar has dissolved in the water.Simmer for 10 minutes. Add the rose water and orange blossom water and turn off heat. Once the syrup has cooled, pour into a jar and set aside.
- Serve the pudding cold with the simple syrup or as it.
Notes
Nutrition
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