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.
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
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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.
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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.
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3
Remove from heat and stir in 2 tsp rose water and 1 tsp orange blossom water.
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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.
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5
Before serving, top each portion with 1/4 cup finely chopped shelled pistachios and a drizzle of 2 tbsp pomegranate molasses.