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Rose Mahalabia

Yields3 ServingsPrep Time20 minsCook Time15 minsTotal Time4 hrs

Rose Mahalabia

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!

Nutrition Facts

Serving Size 3

Servings 3