Mouhallabieh
Lebanese Milk Pudding
A delicate and fragrant Lebanese milk pudding, subtly flavored with rose water and topped with crunchy pistachios. This light dessert is a perfect ending to any meal.
🧂 Ingredients
- 750 ml Whole Milk(Using whole milk will result in a richer, creamier pudding.)
- 100 g Granulated Sugar(Adjust to your sweetness preference.)
- 50 g Cornstarch(This is the thickening agent. Ensure it's fresh for best results.)
- 2 tbsp Rose Water(Use good quality rose water. Start with 2 tbsp and add more to taste if desired.)
- 30 g Shelled Pistachios(Roughly chopped for topping. Toasting them lightly can enhance their flavor.)
👨🍳 Instructions
- 1
In a small bowl, whisk together the cornstarch and about 150ml (approx. 2/3 cup) of the cold milk until completely smooth. Ensure there are no lumps; this is crucial for a silky texture.
⏱️ 2 minutes - 2
In a medium saucepan, combine the remaining 600ml (approx. 2 1/2 cups) of milk with the granulated sugar. Place over medium heat and stir occasionally until the sugar has completely dissolved and the milk is warm, but not boiling. Aim for a temperature around 70-80°C (160-175°F).
⏱️ 5 minutes - 3
Gradually pour the cornstarch slurry into the warm milk mixture while whisking continuously. Reduce the heat to medium-low. Continue to stir constantly with a whisk or wooden spoon, scraping the bottom and sides of the pan, until the pudding thickens considerably. It should coat the back of a spoon and hold its shape for a few seconds. This process typically takes about 8-10 minutes. Do not let it boil vigorously once thickened.
⏱️ 10 minutes - 4
Remove the saucepan from the heat. Stir in the rose water until well combined. Taste and add a little more rose water if a stronger floral note is desired. Immediately ladle the hot pudding into individual serving bowls or ramekins.
⏱️ 2 minutes - 5
Allow the puddings to cool at room temperature for about 20-30 minutes, then cover them with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 1.5 hours, or until fully chilled and set.
⏱️ 1 hour 30 minutes (minimum chilling) - 6
Just before serving, sprinkle the chilled mouhallabieh generously with the chopped pistachios.
⏱️ 1 minute
💡 Pro Tips
- ✓For an extra smooth texture, you can strain the pudding mixture before pouring it into serving dishes.
- ✓Ensure you stir constantly during the thickening stage to prevent lumps and scorching.
- ✓The rose water is a signature flavor; use a good quality one and adjust to your preference. Orange blossom water is a popular alternative.
- ✓This dessert is best served well-chilled.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute orange blossom water for rose water for a different floral aroma.
- Add a pinch of ground cardamom to the milk mixture for a warm spice note.
- Garnish with other nuts like almonds or walnuts, or even a drizzle of honey.