A luxurious Levantine milk pudding scented with rose water and blended with finely ground pistachios, topped with qishta cream and chopped pistachios. An exceptional Ramadan suhoor dessert.
Pistachio and rose muhallabia is one of the most refined styles of muhallabia.
Finely ground pistachios melt into the milk. During Ramadan suhoor it makes a luxurious sweet.
Dissolve the cornstarch in 100 ml of cold milk.
In a saucepan, heat the remaining milk with the sugar.
Add the cornstarch mixture and stir for 5 minutes until thickened.
Add the finely ground pistachios and stir.
Add the rose water and vanilla.
Pour into cups and garnish with qishta cream and coarsely chopped pistachios.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Pistachio and Rose Muhallabia, and how to fix them:
Dissolve the cornstarch in the cold milk first.
Grind them very finely. Fine pistachios melt into the milk.
Double the cornstarch.
Double the rose water.
Three days in dishes.
One month.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Pistachios | Almonds | 1:1 | Different flavor. |
| Cornstarch | Flour | Double the quantity | Different flavor. |
| Rose water | Orange blossom water | 1:1 | Similar flavor. |
| Ingredient | 4 people | 8 people | 12 people |
|---|---|---|---|
| Milk | 500 ml | 1 L | 1.5 L |
| Sugar | 50 g | 100 g | 150 g |
| Cornstarch | 30 g | 60 g | 90 g |
| Pistachios | 30 g | 60 g | 90 g |
Grind the pistachios very finely. Coarsely ground pistachios stay lumpy. Chill the muhallabia for 3 hours. Serving it cold brings out the flavor.
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