A delicate and aromatic Middle Eastern milk pudding infused with rosewater and topped with a crunchy pistachio crumble.

Ingredients

For the Mahalabia:

• 2 cups (480 ml) plant-based milk (such as almond or soy milk)
• 1/4 cup (50 g) sugar
• 1/4 cup (30 g) cornstarch
• 1 teaspoon (5 ml) rose water
• Pinch of salt

For the Pistachio Crumble

• 1/4 cup (30 g) raw pistachios, chopped
• 1/4 cup (30 g) rolled oats
• 2 tablespoons (28 g) vegan butter, melted
• 2 tablespoons (25 g) brown sugar
• Pinch of salt

Instructions

1. Make the Mahalabia: In a saucepan, whisk together milk, sugar, cornstarch, and salt.
2. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
3. Remove from heat and stir in rose water.
4. Divide the mixture evenly among four small bowls or ramekins.
5. Refrigerate for at least 2 hours, or until set.

Pistachio Crumble

1. While the Mahalabia is chilling, preheat oven to 350°F (175°C).
2. In a small bowl, combine pistachios, oats, melted vegan butter, brown sugar, and salt.
3. Spread mixture on a baking sheet lined with parchment paper.
4. Bake for 10-12 minutes, or until golden brown. Let cool completely.
5. Serve: Top each chilled Mahalabia with a generous sprinkle of pistachio crumble and enjoy!

Suggested Drinks

Muscat Wine: A sweet dessert wine with floral aromas and flavors of apricot and honey, Muscat beautifully complements the rosewater notes of the Mahalabia.

Non-Alcoholic Option

Turkish Coffee: The strong, aromatic flavors of Turkish coffee complement the delicate sweetness of the Mahalabia and the nutty notes of the pistachio crumble. 

Mint Tea: A refreshing and palate-cleansing mint tea provides a delightful contrast to the creamy Mahalabia and balances the sweetness of the dessert.