Can I use a different type of milk?
While whole milk provides the best creamy texture, you can use 2% milk. Skim milk is not recommended as it will result in a less rich pudding.
DESSERT
Palestinian Muhallabieh (Milk Pudding) with Rosewater and Almonds
This classic Palestinian Muhallabieh is a creamy, delicate milk pudding infused with fragrant rosewater and topped with crunchy almonds. It's a simple yet elegant dessert, perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
In a large saucepan, combine 3 cups of whole milk and the granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm but not boiling.
02
In a small bowl, whisk together the remaining 1 cup of cold milk and the cornstarch until completely smooth and no lumps remain.
03
Gradually pour the cornstarch mixture into the warm milk in the saucepan, whisking continuously to prevent lumps. Continue to cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens to a pudding consistency, about 8-12 minutes. It should coat the back of a spoon.
04
Remove the saucepan from the heat and stir in the rosewater.
05
Pour the muhallabieh into individual serving bowls or a large serving dish. Allow it to cool at room temperature for about 15 minutes.
06
Cover the bowls with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.
07
Before serving, garnish with blanched slivered almonds and a sprinkle of ground cinnamon.
About This Recipe
This classic Palestinian Muhallabieh is a creamy, delicate milk pudding infused with fragrant rosewater and topped with crunchy almonds. It's a simple yet elegant dessert, perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra smooth pudding, strain the mixture through a fine-mesh sieve after cooking. Adjust the amount of rosewater to your preference; some prefer a stronger floral note. Ensure the milk and cornstarch mixture is completely smooth before adding to the warm milk to avoid lumps.
Easy Substitutions
You can substitute almond extract for rosewater, using 1/2 teaspoon initially and adjusting to taste. For a richer pudding, use half-and-half or heavy cream for a portion of the milk. Pistachios or walnuts can replace almonds for garnish.
Storage & Reheating
Store leftover muhallabieh covered in the refrigerator for up to 3-4 days. It is best served chilled.
Serving Suggestions
Serve individual portions in small glass bowls for an elegant presentation. Offer alongside fresh berries or sliced fruit for a refreshing contrast. Pair with strong Arabic coffee or mint tea. Drizzle with a touch of honey or date syrup for added sweetness. Serve as a light dessert after a rich meal.
Common Mistakes
Not whisking the cornstarch thoroughly with cold milk can lead to a lumpy pudding. Not stirring constantly while cooking can cause the bottom to scorch or lumps to form. Overcooking can result in a rubbery texture, while undercooking will leave it too thin. Not chilling long enough will prevent the pudding from setting properly.
Frequently Asked Questions
Can I make this vegan?
Yes, you can substitute plant-based milk (like almond or oat milk) and ensure your sugar is vegan.
How can I prevent a skin from forming on top?
Press plastic wrap directly onto the surface of the warm pudding before chilling to prevent a skin from forming.
Can I prepare this ahead of time?
Absolutely, muhallabieh is an excellent make-ahead dessert and tastes even better after chilling for several hours or overnight.
MORE TO KNOW
Muhallabieh is a staple dessert across the Middle East, with variations in spices and toppings. The key to its silky texture is the careful incorporation of cornstarch and constant stirring during cooking. The cooling process is crucial for it to set properly, transforming from a liquid to a firm, yet delicate, pudding. This recipe highlights the traditional Palestinian approach, emphasizing the aromatic rosewater and the simple elegance of almond and cinnamon garnishes.
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