Orange Blossom Pudding (Mahalabieh)

Delicious Lebanese Orange blossom pudding (Mahalabia) topped with simple syrup and ground pistachios. This is a popular Middle Eastern dessert. It’s low in fat and sugar (the way I make it) and totally addictive. 

Orange Blossom Pudding (Mahalabieh)


  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 3 1/2 cups of milk (I use 1%) - use a little less milk if you like thick pudding.
  • 1 tablespoon orange blossom water
  • 1 teaspoon rose water
  • Pinch of salt
  • ¼ cup toasted, crushed pistachios
  • Simple Syrup or Attar



Whisk the cornstarch and sugar together in a cold pot.


Add milk, orange blossom, and rose water, and turn on the heat to medium; cook, stirring often until the mixture comes to a boil and thickens.


Pour into ramekins and refrigerate for at least 2 hours


TO SERVE: Sprinkle with crushed, raw pistachios, a drizzle of simple syrup (or Attar), and a light sprinkling of sea salt.

Rating: 5 out of 5.

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