Mohalabia Rosewater Pudding with Pistachio Garnish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate Syrian milk pudding infused with floral rosewater and topped with crunchy pistachios, offering a light and fragrant dessert. This middle eastern-inspired desserts 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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Remove from heat and stir in 2 tsp rosewater. Pour pudding into individual serving bowls and let cool to room temperature.
  4. 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.

Frequently asked questions

How long does Mohalabia Rosewater Pudding with Pistachio Garnish take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Mohalabia Rosewater Pudding with Pistachio Garnish?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Mohalabia Rosewater Pudding with Pistachio Garnish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mohalabia Rosewater Pudding with Pistachio Garnish for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mohalabia Rosewater Pudding with Pistachio Garnish?

Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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