Simply Lebanese

Rose Water Pudding (Mahalabia)

Rose Water Pudding (Mahalabia)
  • Prep Time
    5 mins
  • Cook Time
    15 mins
  • Serving
    4
This pudding, known as Mahalabia, is a rose water and orange blossom flavored milk pudding, topped with a variety of nuts and an rose water simple syrup. 
Rose Water Pudding (Mahalabia)

There are a handful of desserts that only seem to make an appearance during Ramadan and rose water pudding is definitely one of them. It is very popular throughout the Middle-East, made a little different in each country. Once you try this very easy and delicious pudding, I am positive you will be making it year-round!

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. You can use whatever nuts you like or have on hand. I like to serve the custard 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 people like my husband, find it sweet enough as it. This recipe of syrup will make about 2 cups of ater (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

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.

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.

Rose Water Pudding (Mahalabia)

STEP 3

Keep whisking the milk mixture until thickened, about 15 minutes.

Rose Water Pudding (Mahalabia)

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.

Rose Water Pudding (Mahalabia)

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.

Rose Water Pudding (Mahalabia)

Serve the pudding cold with the simple syrup or as it.

Rose Water Pudding (Mahalabia)

Rose Water Pudding (Mahalabia)

This pudding, known as Mahalabia, is a rose water and orange blossom flavored milk pudding, topped with a variety of nuts and an rose water simple syrup. 
4.78 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: Lebanese
Keyword: Lebanese rose water pudding, mahalabia, rice pudding
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 987kcal
Author: Iman

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

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

You can make this using a lower fat milk, however, I highly recommend using whole.

Nutrition

Calories: 987kcal | Carbohydrates: 174g | Protein: 15g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 102mg | Potassium: 718mg | Fiber: 4g | Sugar: 138g | Vitamin A: 431IU | Vitamin C: 3mg | Calcium: 363mg | Iron: 2mg

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    Recipe Reviews

    • Evelyn Hanni

      5 stars
      Thank you very much! Great recipe😊

      • Iman

        Glad you enjoyed it!!

    • Nacif

      5 stars
      Thanks much for mahalabia and kabsa recipes. God Bless you.

      • Iman

        You are welcome! So glad you enjoy them.

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