Mouhalabieh (Lebanese milk pudding)

Name: Mouhalabieh (Lebanese milk pudding)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: Lebanon
Ingredients: 1 l Whole milk; 70 g Cornflour; 90 g Sugar; 1 tbsp Orange blossom water; 1 tsp Rose water; 1 pinch ground mastic (optional); 2 tbsp Chopped pistachios; Rose syrup or honey, to drizzle (to taste)

A silky Lebanese milk pudding set with cornflour and scented with orange blossom and rose water, topped with pistachios.

20 min5 prep · 15 cook
EasyDifficulty
220 kcalper serving

Ingredients

6 servings

Whole milk1 l
Cornflour70 g
Sugar90 g
Orange blossom water1 tbsp
Rose water1 tsp
ground mastic (optional)1 pinch
Chopped pistachios2 tbsp
Rose syrup or honey, to drizzleto taste

Missing something? Ingredients with × can be left out.

Steps

1
Whisk the cornflour with 200 ml of the cold milk until smooth.
2
Heat the rest of the milk with the sugar until just below the boil.
3
Whisk in the cornflour mixture and stir constantly over medium heat until thick enough to coat the spoon.
4
Off the heat, stir in the orange blossom water, rose water and the mastic ground with a pinch of sugar.
5
Pour into glasses or bowls, let cool and chill until set.
6
Top with pistachios and a drizzle of rose syrup or honey.

Tips and questions

Why is my pudding lumpy?: The cornflour wasn’t fully dissolved in cold milk, or you stopped stirring. Whisk constantly once it goes in.
Can I make it vegan?: Yes, almond or oat milk work well. Use slightly more cornflour, as plant milks set more softly.
How far ahead can I make it?: Up to 3 days, covered in the fridge. Add the pistachios just before serving so they stay crisp.

Your screen stays on while you cook.

Mouhalabieh (Lebanese milk pudding)

Ingredients

Steps

You may also like