Silky Mahalabia Pudding 🌸 rose & pistachio 🇱🇧

Description

Feather-light milk pudding scented with rose/orange blossom, set just enough to jiggle and topped with crushed pistachios. ✨

Hook
Low heat, constant whisking, and a short cook after the first bubble—restaurant-smooth every time. 🔥

Ingredients

• 🥛 Whole milk: 900 ml (3¾ cups / 30 fl oz)
• 🌽 Cornstarch: 45 g (6 tbsp / 1.6 oz)
• 🍚 Sugar: 90–120 g (½–⅔ cup / 3.2–4.2 oz), to taste
• 🧂 Fine salt: a pinch
• 🌸 Rose water: 5 ml (1 tsp / 0.17 fl oz)
• 🌼 Orange blossom water: 5 ml (1 tsp / 0.17 fl oz)
• 🧉 Heavy cream (silkier mouthfeel, optional): 120 ml (½ cup / 4 fl oz)
• 🥜 To finish: crushed pistachios, a drizzle of honey or rose syrup

Preparation

1. 1️⃣ Slurry & base — In a cold 3 l (3 qt) saucepan, whisk milk, cream (if using), sugar, cornstarch, and a pinch of salt until perfectly smooth—no lumps.
2. 2️⃣ Heat gently — Set over medium-low and whisk constantly. Aim for pot surface around 82–88°C (180–190°F); do not let it boil yet. After 6–8 min it will thicken and coat the back of a spoon.
3. 3️⃣ Cook out starch — Keep whisking and raise to a bare simmer ~95°C (203°F); once the first bubbles break, cook 2 full minutes (still whisking). This removes chalky notes.
4. 4️⃣ Flavor — Off heat, whisk in rose water and orange blossom water. Taste for sweetness and floral strength.
5. 5️⃣ Strain & portion — Strain through a fine sieve into a jug. Divide into 6 ramekins or small glasses. Tap to level.
6. 6️⃣ Chill — Press a tiny piece of plastic wrap on the surface (prevents skin). Cool 15 min at room temp, then refrigerate 2–3 h until softly set.
7. 7️⃣ Serve — Uncover, top with crushed pistachios and a light honey/rose syrup drizzle. Serve cold.

Total Time

⏱️ Prep: 10 min
🍳 Cooking: 12–14 min
😌 Chill: 2–3 h
🕒 Total: 2 h 25 min (avg.)

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