Are you looking for an exotic and light (on the calories) dessert that takes very little time to prepare? A favorite of mine is called Muhallabieh. It is a rose water flavored milk pudding which is quickly thickened with cornstarch.
This Muhallabieh is a very traditional Lebanese dessert but you will find it all over the Middle East; particularly in Syria, Jordan, Israel, Palestine and Egypt.
Rose water is the gathered evaporated water when rose petals are distilled, part of the process used to make rose essential oil. This edible floral water is not for everybody but I find if used in moderation you can get away with serving it to almost anyone. It can be substituted with orange blossom water.
Usually this pudding is topped with pistachios or pomegranate seeds but I did not have any nor had had I time to buy some. I did have sour cherries in the freezer though so I prepared a quick Sour Cherries Sauce topping for the Muhallabieh.
Muhallabieh
Ingredients
For Muhallabieh
- 6 tbsp cornstarch
- 500 ml full-fat milk
- 200 ml water
- 4 tbsp honey
- 1 tsp rose water
For Sour Cherries Sauce
- 1/2 cup sugar
- 2 tablespoon cornstarch
- 1/2 cup water
- 2 cup fresh or frozen pitted sour cherries
Instructions
For Muhallabieh
- Whisk the cornstarch with 1/2 cup of milk and set aside. Pour the remaining milk, water, flavored water and honey, and heat gently in a medium saucepan until the sugar is dissolved.
- When the milk begins to bubble on the edge of the saucepan, whisk in continuously the cornstarch mix until the pudding comes to a boil and thickens like thick custard. Remove from heat.
For Sour Cherries Sauce
- Mix the sugar and cornstarch and water in a small saucepan. Add the sour cherries.
- Cook over a medium heat until in comes to a boil, lower heat and simmer for 2 minutes more.
- Remove from heat and let cool.
Assembly
- Pour into 6 individual bowls or wine glasses and top with sour cherries sauce. Let it cool in the fridge until set, about 3 hours.
Check out more Lebanese recipes:
I’ve been curious about rose water for the longest time. I need to go find it. There are bunch of saved recipes using rose water. This sounds and looks delicious. Love milk dessert, so I am sure I’ll love this one!
This look great Evelyne, I like the rose water in the milk…and yes, the sour cherry topping not only add color but flavor as well…yum!
Great recipe my dear 😀
Light on calories? Sigh…
I literally have a bag of pastries in my room that I eat at the end of everyday to help make sure I’m eating enough calories. 🙁
Wow, this looks amazing!
My husband and I are HUGE pudding fans and so I love trying new ones. Love the idea of adding the rose water and the cherries on top are downright decadent! This is a keeper!
Yummy pudding! Lovely presentation 🙂
What a gorgeous dessert!!! Light and topped with fruit…sounds perfect! And I have a huge supply of rose water…
WOW! I have had this before at a middle eastern restaurant in Toronto… it was the best thing ever! It’s good to know I can make it at home now 😀
Wow. This looks fantastic! I’ve always been curious about rose water, I’m dying to try it though
G’day Evelyne! How different and unique! YUM!
Cheers! Joanne
Wow!
Love the flavors here. It must taste delicious!
I love everything with rose water in it, gives such a dreamy, distinctive taste, very interesting dessert! Have a lovely weekend 😉
Love love love rose water! I would add it to all my desserts if I could. This one is so beautiful and the contrasting sour cherries sauce is a great combination.
Is it same like milk custard? It sure looks very tasty topped with cherry sauce.
Have a great weekend, Evelyne!
Angie
Not so much like a custard Angie, more like a light panna cotta with gelatine.
Eggless custard. Doesn’t water water it down a bit?
No eggs and no it does not taste watered down. Just a bit sweet too, not too much. A perfect balance 🙂
I’m so making this!