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Muhallebi (Rosewater Milk Pudding)

A silky, lightly set milk pudding perfumed with rose water and orange blossom, topped with crushed pistachios and a drizzle of pomegranate molasses - a delicate, refreshing dessert popular across the Levant. Plan ahead: allow 3 hours for the pudding to chill and set.

25 minEasyServes 4230 cal/serving

Middle EasternDessertStovetopVegetarianHalal-friendlyEgg-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 4 cups whole milk
  • 1/4 cup cornstarch
  • 1/3 cup granulated sugar
  • 2 tsp rose water
  • 1 tsp orange blossom water
  • 1/4 cup shelled pistachios, finely chopped
  • 2 tbsp pomegranate molasses

Instructions

  1. 1

    In a medium saucepan, whisk together 1/4 cup cornstarch and 1/3 cup granulated sugar. Gradually whisk in 4 cups whole milk until no lumps remain.

  2. 2

    Place the saucepan over medium heat and cook, stirring constantly with a silicone spatula or whisk, for 8 to 10 minutes until the mixture thickens enough to coat the back of a spoon and just begins to bubble.

  3. 3

    Remove from heat and stir in 2 tsp rose water and 1 tsp orange blossom water.

  4. 4

    Pour into 4 individual serving cups or a large shallow dish. Let cool for 15 minutes at room temperature, then cover with plastic wrap pressed directly onto the surface. Refrigerate for at least 3 hours until fully set.

  5. 5

    Before serving, top each portion with 1/4 cup finely chopped shelled pistachios and a drizzle of 2 tbsp pomegranate molasses.

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Questions

What is Muhallebi (Rosewater Milk Pudding)?

A silky, lightly set milk pudding perfumed with rose water and orange blossom, topped with crushed pistachios and a drizzle of pomegranate molasses - a delicate, refreshing dessert popular across the Levant. Plan ahead: allow 3 hours for the pudding to chill and set. This reference files it under Middle Eastern dessert: made on the stovetop, rated easy and about 25 minutes start to finish.

How much time should I plan for Muhallebi (Rosewater Milk Pudding)?

As written, 25 minutes: 15 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 4, 3 hours. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of pomegranate molasses in Muhallebi (Rosewater Milk Pudding)?

The entry for Muhallebi (Rosewater Milk Pudding) calls for 2 tbsp pomegranate molasses. In its place: Reduce pomegranate or cranberry juice with a little sugar and lemon to a syrup, or use balsamic glaze with a squeeze of lemon.

Can I make Muhallebi (Rosewater Milk Pudding) dairy-free?

Yes. The dairy in Muhallebi (Rosewater Milk Pudding) is 4 cups whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Muhallebi (Rosewater Milk Pudding) vegan?

No, though it is vegetarian. What keeps it from vegan is 4 cups whole milk. For fully plant-based entries, see the vegan dessert collection.

Which part of Muhallebi (Rosewater Milk Pudding) can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 3 hours: "Refrigerate for at least 3 hours until fully set." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

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