Mahalabia (Rosewater-infused milk pudding)

    3 hours 25 min

    I really love mahalabia, a dessert found in many Arabic restaurants in Israel and in the Levant in general. The scent of rose water and light texture take me straight to heaven. I put very little sugar, but for the authentic recipe, double the amount of sugar in the pudding (not in the syrup).

    7 people made this

    Serves: 4 

    • For the pudding
    • 40g cornflour
    • 500ml milk
    • 45g caster sugar
    • 2 tablespoons rose water
    • rose petals, to garnish
    • For the syrup
    • 4 tablespoons water
    • 4 tablespoons rose water
    • 4 tablespoons caster sugar
    • 5 raspberries (for colour)

    Prep:5min  ›  Cook:20min  ›  Extra time:3hr  ›  Ready in:3hr25min 

    1. Whisk the cornflour in 4 tablespoons of the milk, then add along with the remaining milk, sugar and rose water to a saucepan, whisking. Place over low heat. Whisk constantly until the milk thickens (there should be no more foam on the surface). At this point, pour the mixture into small ramekins or into a springform tin and refrigerate till set.
    2. For the syrup: in a small saucepan, combine water, rose water, sugar and raspberries and bring to the boil. Boil till reduced by half, then strain the syrup through a fine sieve to remove the raspberry solids.
    3. Invert the set dessert onto a serving plate, then cover with syrup and garnish with rose petals. Serve with a cup of mint tea.

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