Rose mouhalabieh

Prep 0 h : 0 m
Cook 2 h : 30 m


  • 1 litre milk

    125g sugar

    70g cornflour

    4 tbsp rose water

    For garnish

    Rose syrup, as required

    30g roasted pistachio

    30g dried rose or almond flakes

    100ml whipped cream


  • In a heavy bottom saucepan, heat milk. Add sugar and mix until dissolved. In a seaparate bowl, dissolve cornflour adding 200ml of the hot milk, ensuring it has a thin consistency. Keep aside. Once the milk comes to a boil, drizzle in the cornflour solution along with rosewater. Continously stir the mixture until it thickens.

    Divide the mixture into single portions or pour it into a serving bowl. Refrigerate for 2 hours or until set.

    Once cold, pour a layer of rose syrup on top and garnish with nuts. Pipe whipped cream over and serve.

    Recipe by Chef Akshay Batra, Sofitel Dubai The Palm Resort - Spa