Desserts
ChefNada Hadraj
Rose Water Mahallabia
A light, distinctive mahallabia flavored with rose water and a touch of red coloring — pretty and delicious. Can be garnished with dried rosebuds.
Rose Water Mahallabia — a light, distinctive rose‑scented pudding.
Ingredients
Start here, then move straight into the method.
- 4 cups whole milk
- 4 tablespoons sugar
- 4 tablespoons cornstarch
- 2 tablespoons rose water
- 1 tablespoon red food coloring
- 1 can clotted cream (qishta)
- For more of Nida's desserts see Chocolate Sfoof
- To make Rice Pudding click the link
Method
Follow the cooking sequence without leaving the page.
- In a pot, put the milk with the starch and sugar over the heat and stir well.
- Add the cream and stir, then add food coloring while stirring continuously until the mixture thickens and firms.
- Distribute the rose mahallabia into serving glasses.
- Turn off the heat, then add the rose water and stir one last time.
- Let the mahallabia cool completely at room temperature, then refrigerate until serving.
- When serving, garnish the mahallabia with dried rosebuds as desired.
- Nida Hadraj
- For more of Nida's delicious desserts, here are chocolate layers
- To make rice pudding, click the link
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Chocolate Sfoof
- Rice Pudding
