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Mahalabia Rose Water Milk Pudding

A light and creamy rose water milk pudding topped with sweet strawberries and crunchy pistachios, perfect for a refreshing dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Middle Eastern
Calories: 192
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 4 cups whole milk Use fresh whole milk for best results.
  • 1/2 cup granulated sugar Can be adjusted for a lower-sugar version.
  • 1/2 cup cornstarch Arrowroot starch can be used as an alternative.
  • 1 teaspoon rose water Add at the end of cooking to preserve flavor.
For the Strawberry Topping
  • 1 pound strawberries, hulled and quartered Can be substituted with raspberries or blueberries.
  • 2 tablespoons sugar Sweetens the strawberries.
  • 1/2 teaspoon rose water Enhances the berry flavor.
  • 2 tablespoons unsalted shelled pistachios, crushed Adds crunch and color; can be replaced with toasted coconut.

Method
 

Preparation
  1. Whisk the cold milk, sugar, and cornstarch in a medium saucepan until fully dissolved.
Cooking
  1. Set the pan over medium-high heat and bring the mixture to a gentle boil, whisking constantly.
  2. Lower the heat to medium and cook for about 10 minutes, whisking continuously until the pudding thickens.
  3. Remove from heat and whisk in the rose water.
Chilling
  1. Divide the pudding among 8 cups, cover, and refrigerate for 2 to 3 hours until set.
Macerating Strawberries
  1. Toss the strawberries with the sugar and rose water, and let sit at room temperature for 30 minutes to 2 hours.
  2. Refrigerate until ready to serve.
Serving
  1. Spoon the macerated strawberries over each cup of pudding and sprinkle with crushed pistachios before serving.

Notes

This pudding pairs well with buttery shortbread cookies or a simple fruit salad. It can be frozen but may alter in texture after thawing.