Arabian Rose Water Pudding (Muhalbiyah) Recipe -
Arabian Rose Water Pudding (Muhalbiyah) Recipe

Arabian Rose Water Pudding (Muhalbiyah)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    2 hrs 20 mins


  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.
Kitchen-Friendly View


  • Cook's Note:
  • Lots of people try to cool it before putting in the fridge. I skipped this step because I know my glasses don't easily break; beware of this.

Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2013

sorry i mixed up between my mom's recipe and grandma's recipe . it should have been ( 1/3 cup rose water - 1 2/3 cup of water ) instead of 1/2 rose and 1 1/2 water ... you can also replace rose water with orange blossom water .. but as for me , i prefer the rose one.. last time i did it was with slices of strawberries (after adding couple of table spoons of sugar and let it rest for 15 min ) it was amazing ^_^

Most Helpful Critical Review
Sep 01, 2014

The amount of rose water seems excessive. I decreased the amount to 2 tbsp of rose water and traded out the dry milk powder for 2.5 cups of milk and I liked it better.


6 Ratings

Oct 15, 2012

nice and easy

May 06, 2013

easy recipe, but however, I couldn't get past the smell of rose petals in my digestion. Something about eating what I normally smell on potpourri and perfumes, wasn't something I could handle after I made it. I really am trying to be subjective here. While I love the fragrance of roses...this totally took me to a new level when trying to down it in this recipe. Had I been accustom to eating this growing up, I would probably have enjoy it. But putting it in my mouth and swallowing it, was very off-putting when I did. I couldn't get past the one spoonful. But you don't know these things until you try them. And now I'm experienced to know, I won't be making again. My apologies. This recipe will probably suit others that are accustom to eating and drinking rose water, just won't be making it again in my household.

Feb 06, 2015

great recipe! thanks for sharing :) :)

Apr 25, 2014

Wonderful! A great dessert after a spicy curry. Thank you for sharing.


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 33 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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