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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Cook Until Thickened: Continuously whisk the milk mixture for about 15 minutes until it thickens into a smooth pudding consistency.
- 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.
- 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.
- 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.
- 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
