Muhalabiyeh with Knafeh

Muhalabiyeh, a Middle Eastern milk pudding flavored with rose water, is a simple recipe made with four ingredients. Muhalabiyeh can be flavored with rose water, orange blossom water, or vanilla.

 

Today, we're kicking it up a notch by adding knafeh to the mix. A little bit of toasted knafeh, and a drizzle of simple syrup, crushed pistachios, and dried rose petals. 

Muhalabiyeh with Knafeh

Servings: 4 

Prep Time: 10 minutes 

Cook Time: 60 minutes 

Ingredients: 

Milk Pudding:

3 cups whole milk 

6 tbsp sugar 

6 tbsp cornstarch 

2 rose water 

Knafeh Topping:

3/4 cup shredded phyllo dough, cut into 1/2" pieces 

1 tablespoon ghee 

Toppings: 

Simple Syrup 

Crushed Pistachios 

Dried Rose Petals 

 

Directions: 

1) Whisk milk, sugar, cornstarch together in a saucepan until smooth. Place over medium heat, stirring with a spoon, and cook until it begins to boil. 

2) Cook at a boil for 2 minutes, stirring continuously. 

3) Remove from heat and stir in rose water.  

4) Divide into 4 bowls and let cool completely. Refrigerate for a minimum of 4 hours. 

5) In a pan, melt ghee on medium heat. Add the shredded phyllo dough and toast until it's a deep golden color. Remove from heat and let cool. 

6) When ready to serve, top with crushed pistachios, shredded phyllo dough, and rose petals. Drizzle simple syrup on top and serve right away. 

Notes: 

- Make sure to add the rose water at the end. If you add it from the beginning, the flavor won't be as strong. 

- You can make the shredded phyllo dough in advance and store covered at room temperature.