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Velvet Rose Mahalabiya

A silky Middle Eastern rose milk pudding flavored with rosewater, cardamom, and topped with pistachios.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours 25 minutes
Servings: 6 bowls
Course: Custards & Puddings
Cuisine: Middle Eastern
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Rose Milk Pudding
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1/4 cup heavy cream
  • 2 teaspoons rosewater food-grade
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom
Garnish
  • 3 tablespoons crushed pistachios
  • 1 teaspoon dried rose petals edible

Equipment

  • saucepan
  • whisk
  • dessert bowls

Method
 

  1. Whisk cornstarch with cold milk until smooth.
  2. Heat milk, sugar, salt, and cardamom in a saucepan over medium heat.
  3. Slowly whisk in the cornstarch mixture and cook until thickened.
  4. Remove from heat and stir in cream, rosewater, and vanilla.
  5. Pour into serving bowls and chill for at least 3 hours.
  6. Garnish with pistachios and rose petals before serving.

Notes

For the smoothest texture, strain the pudding before chilling if needed.