Rosewater Milk Pudding
Silky Middle Eastern pudding thickened with cornstarch and perfumed with rose water.
This classic mahalabia is made by simmering milk and cornstarch until creamy, then flavored with fragrant rose water and garnished with chopped pistachios.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Rose Water - 10 ml
- Pistachios - 20 g
- Cornstarch - 30 g
- Milk - 500 ml
- Sugar - 50 g
Directions
Step 1
In a small bowl, whisk cornstarch with 50 ml cold milk until smooth.
Step 2
In a saucepan, combine remaining milk and sugar; bring to a gentle simmer.
Step 3
Slowly whisk in the cornstarch mixture, stirring constantly until thickened (about 5–7 minutes).
Step 4
Remove from heat and stir in rose water.
Step 5
Pour into serving bowls and let cool to room temperature.
Step 6
Chill in the refrigerator for at least 1 hour, then top with chopped pistachios before serving.
Cook's Notes
For best flavor, use authentic rose water and whisk vigorously to prevent lumps.