Arabian Pudding, also known as Muhallabia or Milk Pudding, is a silky smooth and fragrant dessert that has been cherished across the Middle East for centuries. This elegant pudding combines the richness of milk and cream with the exotic flavors of rose water and cardamom, creating a dessert that feels both comforting and luxurious. The pudding has a perfectly creamy texture that’s thicker than regular milk but lighter than custard, making it the ideal ending to any meal. Traditionally served chilled and garnished with crushed pistachios and a drizzle of honey, this Arabian Pudding offers a delicate floral aroma and subtle sweetness that transports you to the bustling markets and grand palaces of the Arabian Peninsula.
This recipe serves 6 people in individual serving cups, making it perfect for dinner parties or special occasions where you want to impress your guests with something truly special.
The Magic of Arabian Flavors
What sets Arabian Pudding apart from other milk-based desserts is its distinctive use of rose water and cardamom. Rose water adds a delicate floral note that’s neither overwhelming nor artificial, while cardamom provides a warm, slightly citrusy spice that balances the sweetness perfectly. These ingredients have been staples in Middle Eastern cooking for thousands of years and create a flavor profile that’s both exotic and comforting.
Ingredients You’ll Need
- 4 cups whole milk
- ½ cup heavy cream
- ⅓ cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons rice starch (or additional cornstarch)
- 1 teaspoon rose water
- ½ teaspoon ground cardamom
- ¼ cup crushed pistachios for garnish
- 2 tablespoons honey for drizzling
- Dried rose petals for decoration (optional)
Preparing Your Arabian Pudding
Begin by setting aside ½ cup of the milk in a small bowl. Add the cornstarch and rice starch to this cold milk and whisk until completely smooth with no lumps remaining. This mixture is crucial for achieving the perfect creamy texture without any grittiness.
In a heavy-bottomed saucepan, combine the remaining milk, heavy cream, and sugar. Place the pan over medium heat and stir occasionally until the mixture begins to steam and small bubbles form around the edges. Don’t let it come to a full boil, as this can cause the milk to curdle.
Once the milk mixture is hot, slowly pour the cornstarch mixture into the pan while whisking constantly. This prevents lumps from forming and ensures a smooth pudding. Continue cooking while stirring continuously for about 8 to 10 minutes, until the mixture thickens to a consistency that coats the back of a spoon.
Adding the Signature Flavors
Remove the saucepan from heat and immediately stir in the rose water and ground cardamom. The rose water should be added at this stage to preserve its delicate flavor, as cooking it too long can make it taste bitter. Taste the pudding and adjust the rose water if needed, but remember that a little goes a long way.
Strain the pudding through a fine mesh sieve to remove any lumps and ensure the silkiest possible texture. This step is important for achieving that restaurant-quality smoothness that makes Arabian Pudding so special.
Chilling and Serving
Divide the warm pudding among 6 individual serving cups or glasses. Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming as it cools. Refrigerate for at least 3 hours, though overnight chilling produces the best results.
When ready to serve, remove the plastic wrap and garnish each pudding with a generous sprinkle of crushed pistachios. Drizzle a small amount of honey over the top and add a few dried rose petals if you want an extra elegant presentation.
Serving Suggestions and Variations
Arabian Pudding is traditionally served chilled as a refreshing end to a spicy meal. You can also layer it in glasses with crushed cookies or fresh berries for a more elaborate presentation. Some families like to add a thin layer of caramel sauce on top, while others prefer to serve it alongside small butter cookies or date pastries.
For variation, you can substitute orange blossom water for rose water, or add a pinch of saffron soaked in warm milk for a golden color and luxurious flavor. The pudding can also be made dairy-free by using coconut milk and coconut cream, though the flavor will be slightly different.
Storage and Make-Ahead Tips
This pudding keeps beautifully in the refrigerator for up to 4 days, making it perfect for entertaining since you can prepare it well in advance. Always keep it covered to prevent it from absorbing other flavors from the refrigerator. The garnishes should be added just before serving to maintain their texture and visual appeal.
If the pudding seems too thick after chilling, you can gently stir in a tablespoon of cold milk to loosen it slightly, though the thick, creamy consistency is part of its traditional appeal.
