Pin it
This Middle Eastern pudding brings together a dreamy mix of smooth pudding, fruity pomegranate syrup, and gentle rosewater flavors. You won't believe how easy it is to make something that looks and tastes this fancy.
The first time I tried this treat, I couldn't get over how perfectly the creamy sweetness played with the tangy pomegranate. This beloved Middle Eastern sweet is like taking your taste buds on a little adventure.
Key Components
- Milk and cream: They create the smooth foundation that makes each spoonful rich and satisfying
- Rosewater: This gives the dessert its signature floral taste that's common in Middle Eastern sweets
- Pomegranate syrup: Adds fruity tanginess and creates that eye-catching color contrast
- Pistachios: They bring a nice crunch against the soft pudding and look beautiful on top
Pin it
Step-by-Step Instructions
- Getting the pudding just right
- In a medium pot, slowly warm up the milk with cream and sugar over medium heat. Keep stirring so the sugar melts completely without burning the milk. While that's heating, mix cornstarch with 2 tablespoons of cold water in a small bowl until smooth. When the milk mixture starts bubbling, turn down the heat and slowly pour in the cornstarch mixture while whisking constantly. Don't stop stirring or you'll get lumps. Let the pudding simmer on low heat for about 3 minutes until it thickens and looks silky. Take it off the heat and mix in the rosewater. Be careful not to add too much or it'll overpower everything else.
- Setting up the pudding
- Pour the warm pudding into four pretty dessert glasses (about 200ml each). Gently tap the glasses on your counter to get rid of air bubbles and make the surface smooth. Let them cool at room temperature for about 30 minutes before putting them in the fridge.
- Making the flavored syrup
- While the pudding cools, soak the gelatin in cold water following package directions. In a small pot, bring pomegranate juice, sugar and rose syrup to a boil. Let it simmer on medium heat for about 3 minutes until it thickens slightly. Remove from heat and let it cool a bit. Squeeze excess water from the gelatin and stir it into the warm syrup until it completely dissolves. Let the syrup cool to room temperature as it starts to thicken.
- Finishing touches
- Once the pudding has set and the syrup has cooled, carefully spoon the syrup over the pudding, one spoonful at a time. You should end up with a distinct layer that stands out against the white pudding. Refrigerate for at least 2 hours, but overnight is even better, so the pudding firms up fully and the syrup sets. Right before serving, roughly chop the pistachios and sprinkle them on top. For a fancier look, add some dried rose petals which not only look pretty but also highlight the rose flavor in the pudding.
I've found this dessert looks extra special when served in clear glasses that show off the layers of white pudding and ruby-red syrup. For special occasions, I like to use martini glasses or tall dessert cups that really showcase how elegant this simple treat can be.
Exotic Sweet Treat
This pudding, also known as Muhallebi, has been loved throughout the Middle East for generations, especially in Israel, Lebanon, and Turkey. It originally came from Persian cooking and spread across the Middle East during the Ottoman Empire. The combo of smooth pudding and fruity syrup is typical of desserts from this region, where contrasting textures and flavors are highly valued. Rosewater, which shows up in many Middle Eastern sweets, gives the dessert its special character and brings to mind the magic of Arabian Nights tales.
Serving Ideas
There are several great ways to enjoy this dessert:
- As an elegant finale to a Middle Eastern meal
- In tiny glasses for a dessert buffet
- Topped with fresh pomegranate seeds instead of syrup for a lighter option
- Drizzled with honey instead of sugar syrup for a more natural sweetness
Variations
You can play around with the basic recipe:
- For a coconut twist, swap some of the milk for coconut milk
- Try strawberry or raspberry syrup instead of pomegranate
- For a citrus version, use orange blossom water instead of rosewater and top with orange syrup
- Add a pinch of cardamom or cinnamon to the pudding for warmth and depth
Pin it
Storage Notes
The finished dessert will keep in the fridge for up to 3 days. Just don't add the pistachios and rose petals until you're ready to serve or they'll get soggy. This is perfect for making ahead of time, which makes it great for dinner parties with friends.
Cultural Background
- In Israel, street vendors often sell this pudding with various syrups and toppings
- The Turkish version (Muhallebi) often uses rice flour instead of cornstarch
- In Egypt, a similar dessert called "Mahalabia" is frequently flavored with cinnamon
- The Persian version "Fereni" often contains ground rice and almond milk
After making this dessert many times, I can tell you it's truly versatile – so simple to whip up but always impressive in both taste and looks. It never fails to surprise and delight even the pickiest eaters. The perfect balance of creamy texture, floral aroma, and fruity syrup makes it a standout dessert experience that goes way beyond your everyday sweets.
Frequently Asked Questions
- → Where can I get rose water and rose syrup?
- Check in Middle Eastern stores, well-stocked supermarkets (international section), or shop online. Just pick food-grade ones, not the cosmetic kind.
- → Can I make this pudding without gelatin?
- Yes, swap gelatin with agar-agar (try around 1/2 teaspoon for the syrup). Or, simmer the syrup longer so it naturally thickens.
- → Can I prep Malabi ahead of time?
- Absolutely! You can make it up to 48 hours in advance. Keep it covered in the fridge, and add the pistachios and rose petals right before serving for freshness.
- → Can I use a different fruit juice?
- Definitely! Pomegranate is traditional, but cherry, raspberry, or strawberry juice works well too. Go for brightly colored juices to create a nice contrast with the pudding.
- → How much rose water should I use?
- Rose water is strong, so start with the suggested amount and adjust to your liking. Too much can overwhelm the flavor, so add gradually.
- → Is there a quicker syrup-free option?
- Yep! Simply drizzle honey or maple syrup on top, then sprinkle with pomegranate seeds and pistachios for an easy and tasty finish.