Mehalabya is a Middle Eastern dessert which is basically a milk pudding. It’s an easy straight forward dessert and doesn’t take long to make. You can add flavors to boost the flavor profile as per you like. My recipe is a Rose-flavored Mehalabya. For some texture, I added a rose pistachio praline on top to give that crunch to the otherwise soft gooey dessert.
Give it a try, and make it for your Valentine, family or just for you to enjoy.
- 4cups (1 ltr.) milk
- 1 cup (250ml) heavy whipping cream
- 1/2 cup sugar (adjust as per preference)
- 1/2 cup corn flour/corn starch
- 2 tsp rose essence (2 tbsp or more if using rose water)
- 2 tsp Roohafza
For Rose Pistachio praline
- 1/2 cup pistachio, roughly chopped
- 1/4 cup dried edible rose petals
- 1 cup sugar
- 1/4 cup water
- 1 tbsp butter
- To make the Mehalabya, mix the milk, cream and sugar in a bowl first. Then add the corn starch, a bit at a time, and whisk until it’s all mixed and there’s no lump.
- Now put it on a stove, and whisking continuously let it come to a boil. You will see the mixture thickening as it comes to a boil. Once you see the top bubbling, turn of the gas.
- Add the rose essence and roohafza and mix it well.
- Now strain the mixture quickly in a separate large bowl so that you get a really creamy pudding. Once strained, set it in individual pudding glasses or a large glass bowl in fridge for 4-6 hours.
- To make Praline, roughly chop up the pistachio and then lightly toast it on a pan. You can skip the step, but I really like the extra nutty flavor it gives when toasted. Take it out, let it cool and mix some dried edible rose petals with it.
- Line a baking tray with baking paper.
- In a pan, add water and sugar and put it on medium high heat. Let the sugar dissolve first and then simmer it. Once it start’s simmering, you will see it changing the color. Once it gets to a nice amber color, switch off the gas.
- Add the butter, pistachio and rose petals to the mixture, quickly give it a stir and put the entire mixture in the baking tray to make a thin layer.
- Let it set for half an hour. Once set, break it into shards.
- To assemble, top with with the praline shards and some extra pistachio if you want. Serve it chilled.