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Recipe Muse @2025 vincecao
Muhallabieh with Rose Water
A creamy Middle Eastern milk pudding flavored with rose water.
Intermediate Level
Prep Time
30 minutes
Calories
250 kcal
Ingredients
7 items
Serving
4
Features & Categories
•Dessert•Middle Eastern•Vegetarian
⚠️Allergy Info
Milk
DessertsMiddle Eastern
Muhallabieh with Rose Water
medium saucepanstirring spoonwhiskserving bowls
Intermediate Level
30m Total
(10m prep + m cook)
Serves 4
"A creamy Middle Eastern milk pudding flavored with rose water."
Nutrition
250calories per serving
⚠️ Allergy Information
Milk
Ingredients Overview
7ingredients needed
Some ingredients have substitutes available
Ingredients List
whole milk· none
4cup
sugar· none
0.5cup
rice flour· none
0.5cup
rose water· none
1tsp
pistachios· chopped
1tbsp
almonds· sliced
1tbsp
dried rose petals· none
1tsp
Step-by-Step Instructions
1
In a medium saucepan, combine the milk and sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved.
5m180°F
medium saucepanstirring spoonwhole milksugar
Ensure the milk does not boil to prevent it from scorching.
2
Gradually whisk in the rice flour to the milk mixture, ensuring there are no lumps.
2m180°F
whiskrice flour
Adding the rice flour gradually helps to avoid clumping.
3
Continue to cook the mixture, stirring constantly, until it thickens to a pudding-like consistency.
10m180°F
stirring spoon
Constant stirring prevents the mixture from sticking to the bottom of the pan.
4
Remove the saucepan from the heat and stir in the rose water.
1m0°F
stirring spoonrose water
Adding rose water off the heat preserves its delicate flavor.
5
Pour the pudding into serving bowls and let it cool to room temperature.
10m70°F
serving bowls
Cooling the pudding allows it to set properly.
6
Garnish with chopped pistachios, sliced almonds, and dried rose petals before serving.
2m70°F
nonepistachiosalmondsdried rose petals
Garnishing adds texture and enhances the visual appeal of the dessert.