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.
- 8-10 (or more depending on size) rusk bread toast biscuits
- Pistachios (roughly ground to garnish)
- 1 cup sugar
- ¾ cup water
- 2 teaspoon rosewater
- 1 teaspoon lemon juice
- 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
*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.
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).
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.
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.
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.
Serves 6-8 people
Why this will become your go-to dessert
Fuss Free Dessert
Prepare ahead of time
Have you tried this Sahlab Dessert Drink yet?