Three glass bowls of creamy white milk pudding ringed with chopped pistachios and topped with dried rosebuds on a clear glass tray. — Photo: Jktab · CC BY-SA 4.0 · Wikimedia Commons

Middle Eastern & North African · Snack

Muhallebi (Rose Water Milk Pudding)

Name: Muhallebi (Rose Water Milk Pudding)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Middle Eastern & North African
Ingredients: 3 cups Low-fat milk (1%); 1/4 cup Cornstarch; 1/4 cup Granulated sugar; 1 pinch Salt; 1 tbsp Rose water; 2 tbsp Unsalted pistachios, chopped

Muhallebi

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A silky, gently set milk pudding scented with rose water and finished with a scatter of bright green pistachios. This lighter version uses low-fat milk and a modest amount of sugar while keeping its classic delicate flavour.

Prep: 10 min
Cook: 12 min
Total: 22 min
Serves: 4

Easy
Vegetarian
Gluten Free

Per serving178kcal9% of a 2,000 kcal day

7gProtein

30gCarbs

4gFat

1gFiber

Calories come from: Carbs 67% · Fat 18% · Protein 15%

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Ingredients

For 4 servings

3 cups732 gLow-fat milk (1%)
1/4 cup32 gCornstarch
1/4 cup50 gGranulated sugar
1 pinchSalt
1 tbsp15 gRose water
2 tbsp16 gUnsalted pistachios, chopped

Steps

1
Pour 1/2 cup of the milk into a small bowl and whisk in the cornstarch until completely smooth.
2
Pour the remaining milk into a medium saucepan and stir in the sugar and salt.
3
Warm the milk over medium heat, stirring, until steaming and the sugar dissolves, about 5 minutes.
4
Whisk the cornstarch mixture again, then pour it slowly into the hot milk while whisking constantly.
5
Keep stirring over medium-low heat for 5 to 7 minutes until the pudding thickens and coats the back of a spoon, and a few bubbles break the surface.
6
Take the pan off the heat and stir in the rose water.
7
Divide the pudding between 4 small bowls or glasses.
8
Let the puddings cool slightly, then cover and refrigerate until set, at least 2 hours.
9
Sprinkle the chopped pistachios over the top just before serving.

Swaps, storage and make-ahead

Swaps

For a vegan and dairy-free version, use unsweetened soy or oat milk in place of the low-fat milk; the pudding may set a little softer.
Swap the rose water for 1 tsp orange blossom water or 1 tsp vanilla extract if rose water is hard to find.
Use chopped almonds or toasted coconut flakes instead of pistachios for a different crunch or an easier shop.
Replace the granulated sugar with honey or maple syrup, stirred in with the rose water off the heat, adjusting to taste.

Storage

Cover and refrigerate the puddings within 2 hours and eat within 3 to 4 days, adding the pistachios just before serving so they stay crisp. Do not freeze, as the cornstarch set turns watery and grainy once thawed.

Make ahead

Make the puddings up to 2 days ahead and keep them covered in the fridge, pressing plastic wrap onto the surface to prevent a skin. Chop the pistachios ahead and store them in an airtight container at room temperature.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: MilkTree nuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (211 g)	Per 100 g
Calories	178 kcal	84 kcal
Protein	7 g	3.3 g
Carbohydrates	30 g	14.2 g
of which sugars	22.3 g	10.6 g
Fiber	0.5 g	0.2 g
Fat	3.6 g	1.7 g
of which saturated	1.4 g	0.7 g
Sodium	130 mg	62 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.