Luscious Rose Mahalabia Pudding

Persian foods are always on my hit list,They will never disappoint in taste. So does this Mahalabia pudding! The one thing I love about Middle Eastern recipe is that it may look so tasty and complicated to make but when you actually make it, then only you will realise that how much time you have wasted without trying out those easy dishes.

About the Rose Mahalabia Pudding

Traditionally, there is only one layer in this pudding. But amazing people out there have been trying out this recipe with various toppings.

Recipe fully adapted from Cleobuttera

In this particular recipe, there are two layers and the first one is made by using the original Mahalabia pudding recipe and the second one is the rose syrup pudding. Corn flour take a part in this recipe as it helps to glue the ingredients together . So never mess with that one folks!

AuthorRukhsana_sherinDifficultyIntermediate

Yields3 Servings
Prep Time20 minsCook Time15 minsTotal Time4 hrs

For the Milk Pudding
 1 ½ cups Milk
 105 ml (7 tbsp) Heavy cream
 ¼ cup + 1 tbsp (62.5 g )Sugar
 ¼ cup Corn flour
 1 tbsp Rose water
For the Rose syrup pudding
 2 tbsp Rose syrup
 ¼ cup + 2 tbsp Water
 2 tsp Corn flour
To Granish
 ¼ cup Crushed Pistachios

1

To make Rose Mahalabia, Add cornflour, milk, heavy cream and sugar in a pan.

2

Mix well until well combined (Without any lumps)

3

Heat the pan in a medium to high flame and stir continuously until the mixture thickens.

4

Turn off the heat and add rose water into the mixture and mix again.

5

Pour this into the serving dish and refrigerate it to set.

To make Rose Pudding
6

In a small pan, add corn flour, rose syrup and water.

7

Combine everything together using a spoon. Make sure there are no lumps.

8

Heat the mixture until it thickens, by stirring continuously .

9

Switch off the heat and pour this on top of the milk pudding.

10

Spread it evenly on top of the each pudding and refrigerate it until set.

11

Garnish it with crushed pistachios and Serve!

Ingredients

For the Milk Pudding
 1 ½ cups Milk
 105 ml (7 tbsp) Heavy cream
 ¼ cup + 1 tbsp (62.5 g )Sugar
 ¼ cup Corn flour
 1 tbsp Rose water
For the Rose syrup pudding
 2 tbsp Rose syrup
 ¼ cup + 2 tbsp Water
 2 tsp Corn flour
To Granish
 ¼ cup Crushed Pistachios

Directions

1

To make Rose Mahalabia, Add cornflour, milk, heavy cream and sugar in a pan.

2

Mix well until well combined (Without any lumps)

3

Heat the pan in a medium to high flame and stir continuously until the mixture thickens.

4

Turn off the heat and add rose water into the mixture and mix again.

5

Pour this into the serving dish and refrigerate it to set.

To make Rose Pudding
6

In a small pan, add corn flour, rose syrup and water.

7

Combine everything together using a spoon. Make sure there are no lumps.

8

Heat the mixture until it thickens, by stirring continuously .

9

Switch off the heat and pour this on top of the milk pudding.

10

Spread it evenly on top of the each pudding and refrigerate it until set.

11

Garnish it with crushed pistachios and Serve!

Rose Mahalabia
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