Rose Water Pudding (Mahalabia) Recipe

Introduction

Rose Water Pudding, or Mahalabia, is a delicate Middle Eastern dessert that combines creamy milk pudding with fragrant floral notes. Topped with a variety of nuts and drizzled with a rose-scented syrup, it offers a refreshing and elegant treat perfect for any occasion.

Ingredients

• 4 cups whole milk
• ½ cup granulated sugar
• 7 tablespoons cornstarch
• 1 tablespoon rose water
• 1 tablespoon orange blossom water
• ¼ cup ground or crushed pistachios
• ¼ cup pine nuts
• ¼ cup chopped walnuts
• ¼ cup sliced almonds
• ¼ cup raisins
• 2 cups granulated sugar (for syrup)
• 1 cup water (for syrup)
• 1 tablespoon lemon juice (for syrup)
• 1 teaspoon orange blossom water (for syrup)
• 2 teaspoons rose water (for syrup)

Instructions

1. Step 1: Set aside ¼ cup of the milk for mixing with the cornstarch. Pour the remaining milk and ½ cup sugar into a medium saucepan and heat over medium-high until the milk just begins to boil.
2. Step 2: Whisk the cornstarch into the reserved milk until smooth with no lumps. Slowly add this mixture into the boiling milk while whisking continuously. Reduce the heat to medium.
3. Step 3: Continue whisking the pudding until it thickens, about 15 minutes, making sure it does not stick to the bottom or form lumps.
4. Step 4: Remove from heat and stir in the rose water and orange blossom water for a floral aroma.
5. Step 5: Pour the pudding into a large serving bowl or divide into four individual bowls. Let cool to room temperature, then refrigerate for 2 to 4 hours until set.
6. Step 6: To make the simple syrup, combine 2 cups sugar, lemon juice, and water in a small saucepan. Heat over medium-high, whisking until sugar dissolves. Simmer for 10 minutes, then add rose water and orange blossom water. Remove from heat and cool.
7. Step 7: Before serving, garnish the pudding with a tablespoon of your preferred nuts and raisins. Serve chilled with the rose water simple syrup drizzled on top or on the side.

Tips & Variations

• For a richer pudding, substitute half of the milk with cream.
• Adjust the amount of rose water and orange blossom water to taste to avoid overpowering the delicate flavors.
• Try adding a sprinkle of ground cinnamon or cardamom for a warm spice note.
• Use toasted nuts for extra crunch and depth of flavor.

Storage

Store the pudding covered in the refrigerator for up to 3 days. Keep the simple syrup in a sealed jar in the fridge for up to one week. Reheat the pudding gently in the microwave if desired or enjoy it cold for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mahalabia dairy-free?

Yes, you can substitute whole milk with coconut milk or almond milk, but the texture will be a bit different. Make sure to use a full-fat variety for creaminess.

What if I don’t have rose water or orange blossom water?

If unavailable, you can omit these or replace them with a small amount of vanilla extract, though the signature floral notes will be missing.

Rose Water Pudding (Mahalabia) Recipe

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★★★★★

4.6 from 105 reviews

• Author: Harry
• Total Time: 4 hours 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Rose Water Pudding, also known as Mahalabia, is a fragrant and creamy Middle Eastern dessert made with milk, cornstarch, and flavored delicately with rose and orange blossom waters. Topped with an assortment of nuts and raisins, this pudding offers a smooth texture and aromatic floral notes, perfect for a refreshing and elegant treat.

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Ingredients

Scale 1x2x3x

For the Pudding

• 4 cups Whole Milk
• ½ cup Granulated Sugar
• 7 tbsp Cornstarch
• 1 tbsp Rose Water
• 1 tbsp Orange Blossom Water

For the Garnish

• ¼ cup Ground or Crushed Pistachios
• ¼ cup Pine Nuts
• ¼ cup Chopped Walnuts
• ¼ cup Sliced Almonds
• ¼ cup Raisins

For the Rose Water Simple Syrup

• 2 cups Granulated Sugar
• 1 cup Water
• 1 tbsp Lemon Juice
• 1 tsp Orange Blossom Water
• 2 tsp Rose Water

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Instructions

1. Prepare Milk Mixture: Set aside ¼ cup of the milk for the cornstarch mixture. Combine the remaining 3¾ cups of milk with ½ cup granulated sugar in a medium saucepan. Heat over medium-high heat until the milk just reaches a boiling point.
2. Mix Cornstarch and Milk: Whisk together the reserved ¼ cup milk and 7 tablespoons cornstarch until smooth and free of lumps. Slowly pour this mixture into the boiling milk while continuously whisking to combine thoroughly. Reduce heat to medium.
3. Cook Until Thickened: Continuously whisk the milk mixture for about 15 minutes until it thickens into a smooth pudding consistency.
4. Add Flavorings: Remove the saucepan from heat and stir in 1 tablespoon rose water and 1 tablespoon orange blossom water to infuse the pudding with delicate floral aromas.
5. Cool the Pudding: Pour the pudding into a large serving bowl or divide it into 4 individual bowls. Allow it to cool at room temperature, then refrigerate for 2 to 4 hours until fully chilled and set.
6. Prepare the Rose Water Simple Syrup: In a small saucepan, combine 2 cups granulated sugar, 1 cup water, and 1 tablespoon lemon juice. Heat over medium-high heat, whisking until the sugar dissolves completely. Let it simmer gently for 10 minutes. Then, remove from heat and stir in 2 teaspoons rose water and 1 teaspoon orange blossom water. Let the syrup cool before transferring it to a jar.
7. Serve: Before serving, garnish each pudding bowl with 1 tablespoon of your favorite nuts and raisins from the garnish list. Serve the pudding chilled alongside the rose water simple syrup for added sweetness and floral depth, or enjoy it plain.

Notes

• Ensure continuous whisking during cooking to avoid lumps and burning.
• Adjust the amount of rose and orange blossom water to your taste preference, as these flavors are potent.
• The pudding can be made a day ahead and kept refrigerated for convenience.
• Use whole milk for the creamiest texture; low-fat milk may affect the pudding’s richness.
• The simple syrup adds an optional extra layer of sweetness and fragrance, but the pudding itself is delicately sweet and aromatic on its own.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Mahalabia, Rose Water Pudding, Middle Eastern Dessert, Floral Pudding, Rose and Orange Blossom Water, Nutty Pudding