Arabic style milk pudding infused with a touch of rose and orange blossom waters, adorned with rose syrup topping and garnished with caramelized pistachios.

Ingredients of ROSE MEHALABYA


  •  3 1/4 cups whole milk
  •  3/4 cup heavy whipping cream
  •  1/2 cup granulated sugar
  •  1/2 cup cornstarch
  •  2 tsp orange blossom water
  •  1 tsp rose water
  • For Syrup
  •  2 tsp rose syrup
  •  1/4 cup plus 2 tsp water
  •  2 tsp cornstarch
  • Toppings
  •  2 tsp unsalted butter
  •  100g unsalted pistachios
  •  1 Tsp granulated sugar
  •  1/2 tsp orange blossom water


  1. Whisk together the milk, whipping cream, sugar and cornstarch into a pan until cornstarch has dissolved completely.
  2. Set the pan over heat and boil them.
  3. Continue to boil for a few more seconds until the mixture thickens.
  4. Remove the pan from the heat and whisk in the orange blossom and rose waters.
  5. Put into cups and refrigerate uncovered until the surface has begun to set.
  6. Rose Syrup Topping: 
  7. Whisk together the rose syrup, water and cornstarch into a pan until well combined.
  8. Set the pan over heat and boil, whisking constantly.
  9. Remove the pan from the heat and spoon a thin layer of the rose topping over the surface of each mehalabya cup.
  10. Refrigerate for 2 hours.
  11. For Topping:
  12. In a pan, melt the butter then add in the pistachios.
  13. Sauté the pistachios in the butter, stirring frequently.
  14. Add in the sugar and stir until melted and lightly caramelized around the pistachios.
  15. Off the heat, then add in the orange blossom water. Now cool completely.
  16. Spoon the pistachio topping evenly over the cooled mehalabeya cups.
  17. keep refrigerated until its time to serve.
  18. Serve the Rose Mehalabeya cold.