Rose & Pistachio Muhalbia Trio
A viral-worthy Middle Eastern pudding trio: creamy muhalbia with rose water, silky chocolate pudding, and a warm milk custard, all topped with crushed pistachios. No oven needed, ready in 12 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 245
- Protein
- 6g
Ingredients
- 2 cups whole milk
- 3 tbsp cornstarch
- 1 tsp rose water
- 2 tbsp unsweetened cocoa powder
- 5 tbsp granulated sugar
- ¼ cup roasted pistachios, crushed
Instructions
- 1
Pour 1.5 cups milk into a small saucepan. Whisk in 2 tbsp cornstarch and 3 tbsp sugar until no lumps remain.
- 2
Heat over medium, stirring constantly, until it thickens and coats the back of a spoon, ~4 minutes.
- 3
Divide the mixture between two bowls. Stir rose water into one bowl for muhalbia.
- 4
In the same pan, whisk remaining 0.5 cup milk with cocoa powder and 2 tbsp sugar until smooth.
- 5
Heat over medium, stirring constantly, until thickened and glossy, ~2 minutes. Pour into the second bowl.
- 6
Top each pudding with crushed pistachios and serve immediately or chilled.
Tools you’ll need
- small saucepan
- whisk
- two small bowls
- spoon
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