Mehalabiya (Qatari Milk Pudding with Rose Water)
Local name: مهلبية
In short: Silky chilled milk pudding thickened with cornstarch and scented with rose water and cardamom, finished with crushed pistachios. It takes about 25 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 15 min
- Resting
- 3 h
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 215 kcal
Mehalabiya is the cool, silky milk pudding that closes many Ramadan and Eid meals in Qatar and across the Gulf. Milk is thickened with a little cornstarch, sweetened gently and scented with rose water and cardamom, then chilled until it sets into a soft, spoonable dessert. A sprinkle of crushed pistachios adds crunch. It takes about 15 minutes at the stove and needs no eggs, so it is a forgiving first dessert to master.
Instructions
- Whisk the cornstarch with 200 ml (3/4 cup plus 1 tbsp) of the cold milk in a bowl until completely smooth.
- Pour the remaining milk into a medium saucepan. Add the sugar, cardamom and salt and warm over medium heat, stirring, until the sugar dissolves and the milk is steaming but not boiling.
- Whisk the cornstarch mixture again, then pour it into the pan in a slow stream while whisking constantly.
- Cook over medium-low heat for 6 to 8 minutes, stirring without stopping, until the mixture thickens, coats the back of a spoon and a few bubbles break the surface.
- Remove from the heat and stir in 1 tbsp of the rose water. Taste and add a little more if you like a stronger floral note.
- Pour into six small bowls or glasses. Cool for 20 minutes, press plastic wrap onto the surface to stop a skin forming, then chill for at least 3 hours.
- Top with the pistachios and rose petals, if using, just before serving.
Tips
- Whisk constantly once the cornstarch goes in and scrape the corners of the pan. If lumps form, pour the hot pudding through a fine sieve before it sets.
- Rose water varies in strength, so start with 1 tablespoon and add more after tasting. For orange blossom water instead, use 2 teaspoons.
Questions and answers
Is mehalabiya the same as muhallebi?
They are close relatives. Both are chilled milk puddings thickened with starch and scented with rose water or orange blossom water. Sweetness, thickness and toppings differ a little from place to place.
Can I make mehalabiya with plant-based milk?
Yes. Use unsweetened almond or oat milk with the same amount of cornstarch. The pudding will be a little less rich, and you can cut the sugar slightly if the milk is sweetened.
How long does mehalabiya keep?
Covered and refrigerated, it keeps for up to 3 days. Add the pistachios just before serving so they stay crisp.
How long does it take to make Mehalabiya (Qatari Milk Pudding with Rose Water)?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Mehalabiya (Qatari Milk Pudding with Rose Water)?
About 215 kcal per serving, with 6 g of protein, 33 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 33 g |
| Fat | 7 g |
| Fiber | 0 g |
| Sugar | 26 g |
| Sodium | 100 mg |
Estimated values, calculated from the ingredients.
