Mohalabia Rosewater Pudding with Pistachio Garnish

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate Syrian milk pudding infused with floral rosewater and topped with crunchy pistachios, offering a light and fragrant dessert. This Middle Eastern-inspired recipe, ready in about 25 minutes, layers whole milk, sugar, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 6 Middle Eastern cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 cups whole milk
3/4 cup sugar
1/3 cup cornstarch
2 tsp rosewater
1/4 cup, chopped pistachios
1/4 tsp (optional) ground cinnamon

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium saucepan, whisk together 3/4 cup sugar and 1/3 cup cornstarch until well combined. Gradually whisk in 4 cups whole milk until smooth.
Step 2: Place saucepan over medium heat and cook, stirring constantly, until mixture thickens and comes to a gentle boil, about 8-10 minutes. Continue to stir and cook for 2 more minutes until pudding is thick enough to coat the back of a spoon.
Step 3: Remove from heat and stir in 2 tsp rosewater. Pour pudding into individual serving bowls and let cool to room temperature.
Step 4: Refrigerate pudding for at least 2 hours until fully set. Before serving, sprinkle 1/4 cup chopped pistachios and a pinch of 1/4 tsp ground cinnamon on top for garnish.