Mouhalabieh is a delightful Lebanese milk pudding that is not only creamy and dreamy but also incredibly easy to make.

With a luscious texture and a flavor profile that makes it feel both exotic and comforting, this dessert is perfect for any occasion.

Often infused with the delicate notes of rose and orange blossom, Mouhalabieh brings a touch of the Middle East to your table.

Garnishing it with crushed pistachios and rose petals gives it that spectacular finishing touch.

Whether you are serving it at a summer gathering or just craving something sweet at home, this recipe will become a favorite.

Why This Recipe Is a Must-Try

This Mouhalabieh recipe is not just another dessert.

It’s a journey to the heart of Lebanese cuisine.

The combination of rose water and orange blossom water adds an incredible fragrance that transports you to a bustling market in Beirut.

Plus, it requires only a few simple ingredients, making it easy for anyone to whip up.

Whether you are an experienced cook or just starting your culinary adventures, this pudding will surely impress your family and friends.

So, let’s dive into this delicious experience together!

Ingredients

4 cups (950 ml) whole milk
½ cup (80 g) cornstarch (cornflour in the UK)
½ cup (100 g) granulated sugar
2 teaspoons (10 ml) rose water
2 teaspoons (10 ml) orange blossom water
Crushed pistachios and rose petals for garnish, optional

How To Make Mouhalabieh (Lebanese Milk Pudding)

Step 1: Prepare the Milk

Start by pouring the whole milk into a large saucepan.

Place it over medium heat and slowly bring it to a gentle simmer.

Stir occasionally to prevent the milk from scorching on the bottom.

As the milk heats, you will notice a delightful aroma wafting through your kitchen.

Step 2: Mix the Cornstarch

In a small bowl, combine the cornstarch with a few tablespoons of cold milk.

Stir it until the cornstarch is completely dissolved, creating a smooth slurry.

This step is crucial for preventing lumps in your pudding later on.

Step 3: Sweeten the Milk

Once the milk is simmering, add the granulated sugar to the saucepan.

Stir constantly until the sugar is fully dissolved.

The mixture should be sweet and ready for the next step.

Step 4: Thicken the Pudding

Now, reduce the heat to low.

Gradually pour the cornstarch slurry into the hot milk while whisking continuously.

This will allow the cornstarch to activate and thicken the pudding.

Keep whisking for about 5-7 minutes, or until the mixture is smooth and coats the back of a spoon.

Step 5: Add Flavor

Once the pudding has thickened, remove it from the heat.

Stir in the rose water and orange blossom water.

These fragrant essences will infuse the pudding with a beautiful aroma and flavor.

Step 6: Chill the Pudding

Next, pour the mixture into individual serving cups or bowls.

Allow it to cool for a few minutes at room temperature before transferring it to the fridge.

Refrigerate for at least 2 to 4 hours, or until the pudding is set and chilled.

Step 7: Serve and Garnish

When you’re ready to serve your Mouhalabieh, remove it from the fridge.

Top with crushed pistachios and sprinkle some dried rose petals for a stunning presentation.

Expert Tips

Whisk constantly when adding the cornstarch slurry to avoid lumps.
Let the pudding cool before refrigerating to help it set better.
For a creamier texture, you can use half-and-half instead of whole milk.
Experiment with the amount of rose and orange blossom water to suit your taste preferences.

Variations and Customizations

Add a pinch of cardamom for a warm spice note.
Top with fresh fruits like berries or pomegranate seeds for an added twist.
Drizzle with honey or maple syrup for extra sweetness.
Use coconut milk for a dairy-free version of this delightful pudding.

How to Store Leftovers

If you have leftovers (which is rare because it’s so delicious!), store them in an airtight container in the refrigerator.

Mouhalabieh will keep well for about 3-4 days.

Just give it a gentle stir before serving again, and feel free to add more garnishes to freshen it up!

FAQ

Can I make Mouhalabieh a day in advance?

Absolutely! In fact, making it a day ahead allows the flavors to develop even more.

Just store it in the fridge covered until you are ready to serve.

Can I use almond milk instead of whole milk?

Yes, you can substitute almond milk or any non-dairy milk for a delicious twist.

Just be aware that the texture might change slightly.

What can I use instead of rose water?

If you can’t find rose water, orange blossom water can be used alone for a fragrant dessert.

You can also try other floral extracts depending on your preference.

Can Mouhalabieh be served warm?

While it’s traditionally served chilled, you can enjoy it warm too! Just make sure to whisk it before serving to ensure it’s smooth.

Conclusion

With its creamy texture and intoxicating aroma, Mouhalabieh is more than just a dessert; it’s a taste of Lebanese heritage and hospitality.

This simple yet elegant pudding is perfect for any gathering or a quiet night in.

The delicate balance of flavors from the rose and orange blossom waters truly sets it apart, while the garnish adds a beautiful finish.

So grab your ingredients and treat yourself to this delightful dessert.

You’ll be so glad you did, and I promise it will become a staple in your recipe book.

Enjoy making and sharing this wonderful dish!