Muhalbia, Sutlac & Chocolate Pudding Trio
Three silky Middle Eastern puddings layered in one bowl — rose-perfumed muhalbia, creamy rice pudding, and dark chocolate — finished with crushed pistachios. No baking, no waiting; chilled and ready to eat.
- Total time
- 12 min
- Servings
- 2
- Calories
- 245
- Protein
- 6g
Ingredients
- 1.5 cups whole milk
- 2.5 tbsp cornstarch
- ½ tsp rose water
- ¾ cup cooked white rice (or store-bought rice pudding)
- 1 tbsp unsweetened cocoa powder
- ¼ cup shelled pistachios, coarsely chopped
Instructions
- 1
Whisk cornstarch with 3 tbsp cold milk until smooth. Heat the rest of the milk in a small saucepan over medium until steaming, about 3 minutes.
- 2
Pour the cornstarch mixture into hot milk, whisking constantly until thickened and glossy, about 2 minutes. Remove from heat and stir in rose water.
- 3
Divide muhalbia between two bowls. Top one with the cooked rice (sutlac) and the other with cocoa powder whisked with 2 tbsp cold milk (chocolate pudding).
- 4
Scatter pistachios over all three puddings. Chill for 5 minutes if you have time, or serve immediately.
Tools you’ll need
- small saucepan
- whisk
- two bowls
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