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Mahalabia is a beloved Middle Eastern dessert — a silky milk pudding flavoured with rose or orange blossom water. In this twist, we bring a bright, unexpected lift with Greenfields Lime Powder, which cuts through the creaminess with tangy depth. A drizzle of rose syrup and a scattering of pistachios add elegance, while the scent alone is enough to make you feel like you’ve stepped into a bustling bazaar patisserie. This is a make-ahead dessert that’s light yet indulgent, perfect after a rich meal.
Prep time: 10 minutes
Cooking time: 15 minutes + chilling
Total: 25 minutes (plus 2 hours chilling)
For the pudding:
500ml whole milk (or plant-based alternative)
3 tbsp cornflour
4 tbsp caster sugar
½ tsp Greenfields Lime Powder
1 tsp Greenfields Rose Water
Pinch of Greenfields Himalayan Pink Salt (Fine)
For the rose syrup:
100ml water
75g caster sugar
1 tsp Greenfields Rose Water
Optional: drop of natural pink food colouring
For garnish:
3 tbsp unsalted pistachios, roughly chopped
A few dried Greenfields Rose Petals
In a small bowl, mix cornflour with 4 tbsp of the milk to make a smooth slurry.
Heat the remaining milk, sugar, Greenfields Lime Powder, and salt in a pan over medium heat until steaming but not boiling.
Whisk in the cornflour slurry and cook gently, stirring constantly, until thickened (about 5 minutes).
Remove from heat, stir in Greenfields Rose Water, and pour into small serving glasses or bowls.
Chill for at least 2 hours until set.
Meanwhile, make the rose syrup: place water and sugar in a small pan, bring to a simmer until sugar dissolves, then stir in Greenfields Rose Water and pink colouring if using. Cool completely.
To serve, drizzle each pudding with rose syrup, scatter chopped pistachios and rose petals over the top.
Calories: 210 kcal
Protein: 5g
Carbohydrates: 27g
Fat: 10g
Fibre: 1g
Sugar: 20g
“I never thought lime could work in a rose dessert, but this was the Middle East on a spoon!
The ingredients used in this recipe could also be used to create…
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