Mehalabeya with Rose
Cold milk pudding flavoured with rosewater and one chosen pistachio or coconut topping.
20 min hands-on + 2 hr chilling · Total: 2 hr 20 min · 2 servings
Ingredients
- 480 ml pasteurized whole milk, 360 ml heating + 120 ml slurry
- 2.5 tbsp cornstarch
- 3 tbsp sugar
- 1 tsp rosewater
- 1 tbsp ready-to-eat crushed pistachios or shredded coconut, choose one
Instructions
Divide the milk
Measure 480 ml pasteurized whole milk. Set aside 120 ml cold milk for the slurry and put the remaining 360 ml in a saucepan. The eight-portion batch is 1920 ml milk split 1440 + 480 ml, not 2 litres.
The eight-portion batch is 1920 ml milk split 1440 + 480 ml, not 2 litres.
Whisk the cold slurry
Whisk 2.5 tbsp cornstarch into the reserved 120 ml cold milk until completely smooth. This is 37.5 ml starch by volume, not 37.5 g. Do not taste the uncooked mixture.
Do not taste the uncooked mixture.
Warm the sweetened milk
Add all 3 tbsp sugar to the 360 ml milk in the saucepan. Warm over medium heat while stirring until the sugar dissolves; do not scorch the base.
Warm over medium heat while stirring until the sugar dissolves; do not scorch the base.
Cook until the starch is done
Whisk the slurry again and pour it gradually into the warm milk while whisking. Bring to a controlled boil, then lower the heat and stir until smooth and thick. Follow the starch package cooking directions; do not switch off merely at the first thick bubble.
Follow the starch package cooking directions; do not switch off merely at the first thick bubble.
Add rosewater off heat
When the starch is fully cooked, remove the saucepan from the heat. Stir in 1 tsp rosewater and divide the pudding into shallow dessert bowls with clean utensils.
Stir in 1 tsp rosewater and divide the pudding into shallow dessert bowls with clean utensils.
Chill and check the set
Refrigerate promptly within one hour at ≤4°C. Begin checking the chilled set after 2 hours; the bowls must actually be cold and set, not merely have completed a timer. Larger batches use equivalent shallow bowls.
Larger batches use equivalent shallow bowls.
Check chilled pudding: 7200 seconds
Choose one garnish
Divide 1 tbsp of either ready-to-eat crushed pistachios or shredded coconut across the two bowls. Do not add one tablespoon of each. Check milk and nut allergens and serve cold.
Check milk and nut allergens and serve cold.
Keep remaining bowls cold
Keep remaining portions at ≤4°C and use within 24 hours from preparation, including chilling time. Do not leave dairy pudding waiting on the counter until fully cold.
Do not leave dairy pudding waiting on the counter until fully cold.
Tips
- Instruction quantities describe the original two-serving batch. Ingredient controls scale the list to one or eight servings. One cup is 240 ml; tablespoon 15 ml and teaspoon 5 ml. Volumes are not gram weights. Use equivalent vessels/batches when scaling.
Common mistakes
- Do not add inherited draft ingredients or treat appearance and fixed times as the only cooking checks.
Substitutions
- Use the listed ingredient states and alternatives. Check product directions and allergens; unlisted replacements may change handling and storage.
Storage
Refrigerate promptly within one hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including setting/chilling. These are conservative household limits, not a validated shelf life.
Reheating
Serve chilled; no reheating step is needed. Keep unused portions refrigerated.
About this recipe
Cold milk pudding flavoured with rosewater and one chosen pistachio or coconut topping.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.