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The dessert, Mediterranean

Rosewater mhalabia with pistachios

Mhalabia is a Lebanese milk pudding thickened with cornstarch, scented with rosewater and topped with pistachios, serving 6. It takes only 20 minutes of active work and is made entirely the day before, making it a very easy dessert at €1.20 per person. The key to success is adding the rosewater off the heat, spoonful by spoonful, so it never tastes soapy.

I suggest a Lebanese mhalabia, a soft milk pudding scented with rose, ready the day before and topped with pistachios.

Rosewater mhalabia with pistachios
For
6 people
Work
20 min
Total time
4 h 50
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.20
Calories per person
290 kcalcalculated by Kiloach, your weight coach

Mhalabia is a silky milk pudding, thickened with cornstarch rather than eggs, which sets it apart from classic French spoon desserts. The rose scent, subtle when dosed carefully, and the crunch of pistachios on top give it an Eastern Mediterranean character that feels different from the usual custard. Served chilled in small glasses, its texture sits somewhere between panna cotta and flan, never heavy.

This dessert is perfect for a dinner with friends in spring or summer, especially after a Mediterranean or Lebanese meal, mezze, tabbouleh, grilled lamb. Since it's made entirely the day before and kids tend to love it, it also works well for a family dinner or a birthday when you don't want to spend the evening in the kitchen.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 8 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, make the pudding completely, pour it into glasses, and let them chill overnight in the refrigerator. On the day, there's nothing left to do before guests arrive. Right before serving, crush the pistachios, toast them dry in a pan if you have time, and spoon them over the glasses with a drizzle of honey.

The ingredients

6 people

Dairy

  • Whole milk 1 l

Pantry

  • Cornstarchoften in the pantry 60 g
  • Granulated sugaroften in the pantry 100 g
  • Rosewater 2 tbsp
  • Unsalted pistachios 60 g
  • Honey 2 tbsp

Allergens Lactose, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Dissolve the cornstarch in a glass of cold milk, then heat the rest of the milk with the sugar.

    The cold milk prevents lumps, never pour cornstarch directly into hot milk.

  2. Pour the dissolved cornstarch into the hot milk and cook, stirring constantly, until the pudding thickens noticeably. 8 min

    Stir in figure eight motions with a spatula, it keeps the pudding from sticking to the bottom.

  3. Off the heat, flavor with the rosewater, divide the pudding among six glasses, and let it cool before covering.

    Press plastic wrap directly onto the surface if you don't want a skin to form, then chill the glasses overnight.

When it's time to serveThe final touches, right in front of your guests.

  1. Crush the pistachios and scatter them over each glass with a drizzle of honey.

    Toast the pistachios dry in a pan first, they taste better and stay crunchier.

Our tips to get it right

  • Use a flat spatula rather than a whisk to stir the pudding, it scrapes the bottom of the pan better and keeps lumps from forming.
  • Taste the pudding before pouring it into glasses, rosewater intensity varies a lot between brands.
  • Pick clear glasses so the layer of crushed pistachios shows through, it's what makes the dessert look appealing.

The variations

  • Swap the rosewater for orange blossom water for a milder flavor that's often more familiar to kids.
  • For a nut free version, skip the pistachios and top with toasted shredded coconut instead.
  • For a quicker version, make the pudding the same morning instead of the day before, it just needs three or four hours in the fridge to set properly.

What to serve it with

  • Fresh mint tea
  • Seasonal red berries
  • Cardamom spiced Arabic coffee

Storage

Mhalabia keeps for 2 to 3 days in the refrigerator, covered with plastic wrap. It doesn't freeze well, the pudding's texture would break down once thawed. Add the pistachios and honey only right before serving so they stay crunchy.

Questions about this recipe

Can I use potato starch instead of cornstarch?

Yes, in the same amount, the result is just as smooth. Avoid flour though, it leaves a raw taste in the pudding.

How do I measure rosewater without overdoing it?

Always add it off the heat, one spoonful at a time, tasting between additions. The 2 tablespoons in the recipe are a maximum, some rosewaters are more concentrated than others.

Can I make mhalabia in one large dish instead of individual glasses?

Yes, pour the pudding into a serving dish and let it set in the fridge the same way. Unmold it at serving time if the dish allows, or simply serve it with a spoon.

Is this dessert good for kids?

Yes, it's a soft, creamy dessert that kids generally love. Just cut the rosewater in half for a more subtle flavor, or replace it with orange blossom water.

Can a rosewater mhalabia with pistachios be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 3 steps, when it's time to serve, 1 step.

How long does it take to make a rosewater mhalabia with pistachios?

Allow 4 h 50 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a rosewater mhalabia with pistachios?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a rosewater mhalabia with pistachios cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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