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Mahalabia (Fragrant Middle Eastern Rosewater Milk Pudding with Pistachios)
A silky, soothing Middle Eastern milk pudding thickened with starch, gently perfumed with natural rosewater, and crowned with bright crushed pistachios.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
4servings
- Whole milk600 ml
- Cornstarch45 g
- Granulated sugar60 g
- Culinary rosewater1 tbsp
- Shelled pistachios, finely chopped30 g
Preparation Steps
1
Dissolve cornstarch in 100 ml cold milk until completely smooth.
2 min timer
2
In a saucepan, heat remaining 500 ml milk with sugar until simmering.
5 min timer
3
Whisk dissolved cornstarch into simmering milk. Cook on low heat for 2-3 minutes, stirring constantly until thick and glossy.
3 min timer
4
Remove from heat and fold in culinary rosewater.
1 min timer
5
Pour into individual bowls, let cool, and chill in the fridge for at least 2 hours. Top with crushed pistachios before serving.
3 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
