Rose & Pistachio Mahalabia
Mahalabia is a popular milk pudding dessert from the Middle East. Our quick & easy recipe features rose water, pistachio, and cardamom syrup.
Glasses or Small Bowls
- 4 cups Milk
- 0.5 cups White Sugar
- 7 tbsp Cornstarch
- 1 tbsp Rose Water
- 3/4 cup Roasted Pistachios chopped
- 2 tbsp Cardamom Syrup
- Rose Petals garnish
Set aside ¼ cup of the milk for the cornstarch. Combine the rest of the milk and the sugar in a medium saucepan. Heat on medium-high until milk begins to boil.
Whisk the cornstarch and remaining milk together until there are no clumps remaining. Slowly whisk the mixture into the simmering milk and lower heat to medium.
Continue whisking the milk mixture until thickened, approximately 12-15 minutes.
Turn off the heat, and stir in the rose water.
Pour into a large serving bowl or into 4 individual serving bowls. Set aside to cool at room temperature, 3 hours.
Garnish chilled Mahalabia dessert cups with chopped pistachio and rose petals.
Serve the pudding cold drizzled with cardamom syrup.
Calories: 361kcal | Carbohydrates: 61.2g | Protein: 10.3g | Fat: 10.3g | Saturated Fat: 3.6g | Cholesterol: 20mg | Sodium: 183mg | Potassium: 263mg | Fiber: 1.3g | Sugar: 36.8g | Calcium: 308mg | Iron: 1mg