Description
Mahalabia, also known as Rose Water Milk Pudding, is a delicate and creamy Middle Eastern dessert. This pudding is flavored with fragrant rose water and topped with macerated strawberries and crushed pistachios for a delightful contrast of textures and flavors. It’s a refreshing and elegant treat perfect for warm weather or as a light finish to any meal.
Ingredients
Scale
Milk Pudding
- 4 cups whole milk or almond milk
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 1 teaspoon rosewater
Macerated Strawberries
- 1 pound strawberries, stems removed and quartered
- 2 tablespoons sugar
- 1/2 teaspoon rosewater
Garnish
- 2 tablespoons unsalted shelled pistachios, crushed
Instructions
- Make the pudding: In a cold medium saucepan, whisk together the milk, sugar, and cornstarch until both the cornstarch and sugar have dissolved completely, ensuring a smooth base without lumps.
- Heat the milk mixture: Place the saucepan over medium-high heat and bring it to a gentle boil, whisking constantly to prevent the milk from sticking or burning on the bottom. Once boiling, reduce the heat to medium and continue whisking until the mixture thickens to a custard-like consistency, which takes about 10 minutes.
- Season the pudding: Remove the saucepan from the heat and whisk in the rosewater, infusing the pudding with a subtle floral aroma and flavor.
- Chill the pudding: Pour the pudding into 4 to 8 individual serving cups, leaving some space for the strawberries topping. Allow it to cool to room temperature, then refrigerate for 2 to 3 hours or up to 2 days until fully set and firm.
- Prepare the macerated strawberries: In a medium bowl, combine the quartered strawberries with sugar and rosewater. Stir gently and let them sit at room temperature for at least 30 minutes, or up to 2 hours, allowing the strawberries to release their natural juices and absorb the sweetness and rose flavor. After maceration, refrigerate until ready to serve, for up to one day.
- Serve the dessert: Once the pudding has set, top each cup with the macerated strawberries and garnish with crushed pistachios. Serve chilled as a refreshing and elegant dessert.
Notes
- You can substitute almond milk for a dairy-free or vegan version, though the pudding may be less creamy.
- Adjust the sweetness of the strawberries by adding more or less sugar to your taste.
- Rosewater is potent; use sparingly to avoid overpowering the delicate flavor.
- The pudding can be made up to 2 days ahead to save time.
- Ensure to whisk constantly during cooking to avoid lumps and prevent burning.
- For a nut-free garnish, omit the pistachios or substitute with toasted coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Mahalabia, Rose Water Milk Pudding, Middle Eastern Dessert, Milk Pudding, Macerated Strawberries, Rosewater, Pistachios, Creamy Dessert
