Name: Mahalabia (Rose Water Milk Pudding) with Macerated Strawberries and Pistachio Garnish Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Middle Eastern
Ingredients: 4 cups whole milk or almond milk; 1/2 cup granulated sugar; 1/2 cup cornstarch; 1 teaspoon rosewater; 1 pound strawberries, stems removed and quartered; 2 tablespoons sugar; 1/2 teaspoon rosewater; 2 tablespoons unsalted shelled pistachios, crushed

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Introduction

Mahalabia is a delicate Middle Eastern rose water milk pudding that offers a smooth, creamy texture and a subtle floral aroma. Topped with macerated strawberries and crushed pistachios, this dessert is both refreshing and elegant, perfect for any occasion.

The image shows two glass bowls filled with a creamy white dessert that looks smooth and thick. On top of each bowl, there is a small pile of bright red strawberries cut into pieces, giving a fresh and juicy look. The strawberries are sprinkled with chopped green pistachios, adding texture and a pop of color. The bowls have a delicate, patterned design around the edges, making the dessert appear elegant. They are placed on a white marbled surface with a blue floral tile pattern, adding a decorative touch to the scene. A small white bowl with more chopped pistachios and a glass bowl with whole strawberries are blurred in the background, enhancing the focus on the dessert bowls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups whole milk or almond milk
1/2 cup granulated sugar
1/2 cup cornstarch
1 teaspoon rosewater
2 tablespoons unsalted shelled pistachios, crushed (for garnish)
1 pound strawberries, stems removed and quartered
2 tablespoons sugar (for strawberries)
1/2 teaspoon rosewater (for strawberries)

Instructions

Step 1: In a cold medium saucepan, whisk together the milk, sugar, and cornstarch until the sugar and cornstarch dissolve completely.
Step 2: Place the saucepan over medium-high heat and bring the mixture to a gentle boil, whisking constantly to prevent sticking. Once boiling, reduce the heat to medium and continue whisking until the pudding thickens, about 10 minutes.
Step 3: Remove the saucepan from the heat and whisk in the rosewater for flavor.
Step 4: Pour the pudding into 4 to 8 individual cups, leaving room for the strawberry topping. Allow to cool, then refrigerate for 2 to 3 hours or up to 2 days until fully set.
Step 5: In a medium bowl, combine the quartered strawberries, sugar, and rosewater. Let them sit at room temperature for at least 30 minutes or up to 2 hours to release their juices, then refrigerate until ready to serve (up to one day).
Step 6: To serve, top each pudding cup with the macerated strawberries and garnish with crushed pistachios. Serve chilled.

Tips & Variations

For a vegan version, use almond milk or any other plant-based milk instead of whole milk.
Adjust the rosewater amount to your taste, but be careful as it can be quite strong.
Try other fresh fruits like raspberries or mangoes instead of strawberries for a different twist.
To make the pudding extra smooth, you can strain the mixture before cooking.

Storage

Store the pudding cups covered in the refrigerator for up to 2 days. Keep the macerated strawberries in a separate container refrigerated for up to one day and add just before serving to maintain freshness. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Four clear glass bowls are placed on a white marbled surface with blue floral tile patterns. Each bowl contains a creamy white base layer filling most of the bowl. On top, there is a red layer of sliced strawberries arranged in small piles, with a sprinkle of finely chopped green pistachios scattered over the strawberries and cream. To the side, a small white bowl is filled with crushed pistachios, and a small glass bowl holds whole fresh strawberries, with a few strawberry halves and whole strawberries scattered around. The scene is bright and fresh, showing a clean and inviting dessert setup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flavoring instead of rosewater?

Yes, you can substitute rosewater with orange blossom water or vanilla extract for a different but equally delightful flavor.

What is the best way to prevent lumps in the pudding?

Whisk the cornstarch into the cold milk thoroughly before heating and continue whisking constantly while cooking to ensure a smooth pudding without lumps.