Arabian Rose Water Pudding (Muhalbiyah) recipe

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Ingredients

3 ½ cups water
½ cup rose water
½ cup dry milk powder
½ cup white sugar
5 tablespoons cornstarch

Nutrition Info

107.1 calories
carbohydrate: 20.1 g
cholesterol: 7.8 mg
fat: 2.1 g
fiber: : -
protein: 2.1 g
saturatedFat: 1.3 g
servingSize: -
sodium: 33.2 mg
sugar: 15.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk water, rose water, milk powder, sugar, and cornstarch together in a saucepan until smooth. Place over medium heat, stirring with a wooden spoon, and cook until it begins to boil, cook at a boil for 2 minutes. Remove from heat immediately, stir a few times to help it cool.

  2. Divide the mixture between 8 small serving glasses, refrigerate until set, about 2 hours.

Recipe Yield

8 servings

Recipe Note

This is a famous Arabian dessert. It's more like cream caramel in texture, but it is much lighter. I wanted to share this with you guys, not only the recipe but sharing with you my Arabian roots. The rose water gives it a great flavor. Every Arabian house has its own recipe for this, not mentioning that, in Ramadan, when we Muslims fast, we must have this in our dessert table (it is essential). There are lots of ways to make it;most of us make it by it plain, while some add strawberries, some in layers with jellies, and some with cake as parfait. I make it just the way it is written. Hope you enjoy it. It's okay to replace the water and powdered milk with 3 1/2 cup of milk.

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