Arabian Milk Pudding (Mhalabiyeh)

Arabian Milk Pudding (Mhalabiyeh)

Arabian Milk Pudding (Mhalabiyeh) 1732 1155 Rouba Shahin Middle Eastern Cooking

Arabian Milk Pudding – Mhalabiyeh is super simple, You’ll be able to make it in less than 20 minutes. The creaminess of this pudding also known as Mhalabiyeh with a hint of rose water is an evident Arabian flavour.  My twist here is to soak mini rusks toast bread with rose water infused syrup and pour the hot pudding over the top.  You really need to give this a go!

Garnished with vibrant and crunchy pistachios, this dessert can be made ahead of time making it the perfect fuss-free dessert for your dinner party or gathering. It is just as delicious made with zymil milk and cream.  In fact, if I didn’t tell you what milk I used, you would not be able to guess.

The traditional way of serving this is in a fairly shallow pyrex dish.  You can also serve it, in individual serving glasses or whatever way you want to set it really.

Arabian Milk Pudding served in individual glasses


  • 8-10 (or more depending on size) rusk bread toast biscuits
  • Pistachios (roughly ground to garnish)

Sugar Syrup

  • 1 cup sugar
  • ¾ cup water
  • 2 teaspoon rosewater
  • 1 teaspoon lemon juice

Milk Pudding 

  • 2 ½ cups (600ml milk) of full cream milk
  • 1 x 500ml thickened cream
  • 6 levelled tablespoons cornflour
  • 2 ½ tablespoons sugar
  • 2 tablespoons rose water

Cook’s Note

*Pouring all the hot syrup over the rusks is a vital step in this recipe
*Broken rusks give a nice effect to the presentation of the dish so don’t stress if they don’t all fit evenly in one layer at the bottom of your serving dish or glass.

Step 1
Arrange rusks in a round serving dish (approximately 28cm) side by side.

Alternatively, arrange mini rusks in individual serving glasses.  You may need to break it but try to get the biggest possible piece and arrange the rest around the base of the glasses (smaller pieces of toast will float once you add the milk pudding. Not to worry, in fact, it gives the dish a nice effect once the pudding is set and the rusks are visible on the side).

arabian milk pudding - arrange rusks in serving dish

Step 2
To make the sugar syrup, place all ingredients in a small saucepan over medium heat. Bring to a boil (this happens fairly fast), lower the heat, and continue to boil for approximately 5 minutes until syrup slightly thickens (you don’t want a thick syrup for this recipe).

Remove from heat and immediately soak the rusks well by pouring the hot syrup all over making sure they are well soaked.

Arabian milk pudding - pouring hot syrup over rusks

Step 3
To make the milk pudding, combine all ingredients in a saucepan on medium heat and bring to the boil whisking continuously. This may take some time, but be patient.  Once it boils and the mixture thickens slightly, remove the pan from the heat and stir in rosewater.

Step 4
Pour over the syrup-soaked rusks in the serving dish or into the individual serving glasses.  Garnish with crushed pistachio and rose petals (optional).

Set in the fridge for at least 3 hours.

arabian milk pudding - pouring milk mixture on top of rusks

arabian milk pudding

Serves 6-8 people


Why this will become your go-to dessert

Fuss Free Dessert
Easy Recipe
Simple ingredients
Party Dessert
Prepare ahead of time

Have you tried this Sahlab Dessert Drink yet?


Sahtan – Enjoy In Good Health