Egyptian · dessert

Mahalabiya (Rose Water Milk Pudding)

Mahalabiya (Rose Water Milk Pudding) reads sweetness 5.7, nutty 5.6 and citrus 5.5 on Palate's 0–10 flavor X-ray — a Egyptian dessert, about 1 hr 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 5.7 · Nutty 5.6 · Citrus 5.5 · Richness 4.1 · Herbaceous 3.9 · Fruity 2.7 · Warm Spice 2.2 · Floral 2.2 · Earthy 1.9 · Umami 1.7 · Sourness 1.6 · Bitterness 1.2 · Salinity 0.7

What's in it (8)

Time & effort: about 1 hr 45 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 381.3 kcal, 30.9 g protein, 5.4 g fat, 53.1 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

  1. Mix ground rice or cornstarch with a little cold milk until smooth.
  2. Heat the remaining milk with sugar, bring to a simmer, then whisk in the starch mixture.
  3. Stir continuously over medium heat until the mixture thickens enough to coat a spoon.
  4. Remove from heat, stir in rose water and orange blossom water, pour into cups, chill until set, and garnish with nuts and a dusting of cinnamon.

Dishes with a similar flavor shape

Keep reading: what sweetness, nutty, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.