Arabian Rose Water Pudding (Muhalbiyah)

Arabian Rose Water Pudding (Muhalbiyah)

bmaaq 1

"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

2 h 20 m servings 107 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Footnotes

  • 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

6
  1. 6 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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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...

nice and easy

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.

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 af...

great recipe! thanks for sharing :) :)

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

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