Mahalabia (Rose Water Milk Pudding) recipe

Pistachios with rose water top muhalabia, an Arabic milk pudding resembling panna cotta. Serve this excellent gluten-free dessert for Christmas morning or after-dinner drinks.

Ingredient

– 4 cups whole milk or almond milk – ½ cup granulated sugar – ½ cup cornstarch – 1 teaspoon rosewater – 2 tablespoons unsalted shelled pistachios, crushed, for garnish

Direction

Mix the milk, sugar, and cornstarch in a chilled medium saucepan until the sugar and cornstarch dissolve. 

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Heat the pot on medium-high and gently boil. Whisk regularly to prevent milk from sticking to the pan. 

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Reduce heat to medium and whisk until thickened, approximately 10 minutes.Remove the pot from heat and stir in rose water. 

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Split the pudding into 4-8 cups. Leave room for macerated strawberries. After cooling, refrigerate the pudding for 2-3 hours or up to 2 days until solid. 

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also see

also see

Karkade (Hibiscus Tea) recipe