Dessert

Vegan Mohallabieh

Name: Vegan Mohallabieh
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 3.5 cup almond milk unsweetened; 0.5 cup sugar; 0.33 cup cornstarch; 1 tbsp rose water; 2 tbsp pistachio chopped (optional); 1 tsp dried rose petal (optional)

A delicate and creamy Middle Eastern milk pudding, traditionally made with milk, sugar, and cornstarch, then flavored with rose water or orange blossom water. This vegan version uses plant-based milk to achieve the same comforting texture and fragrant taste. It's a light and elegant dessert, perfect for any occasion.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 4
Difficulty: Easy
Per serving: 199 kcal

VegetarianGluten-free

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

3.5 cupalmond milk, unsweetened
0.5 cupsugar
0.33 cupcornstarch
1 tbsprose water

garnish

2 tbsppistachio, chopped(optional)
1 tspdried rose petal(optional)

Equipment

saucepan · serving dishes · whisk

The method

Step by step

1
In a medium saucepan, whisk together the almond milk, sugar, and cornstarch until the cornstarch is fully dissolved and there are no lumps.
About 2 min
Cook’s note: Ensure the cornstarch is completely dissolved before heating to prevent lumps in the pudding.
2
Place the saucepan over medium heat and continuously whisk the mixture as it heats up.
About 1 min
3
Continue to cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 10-12 minutes.
About 12 min
Cook’s note: The pudding should coat the back of a spoon and leave a clear trail when a finger is drawn across it.
4
Remove the saucepan from the heat and stir in the rose water.
About 1 min
5
Pour the hot pudding into individual serving dishes or ramekins.
About 1 min
6
Allow the Mohallabieh to cool to room temperature on the counter for about 30 minutes.
About 30 min
7
Once cooled, cover the dishes with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.
About 1 hr 30 min
Cook’s note: Chilling time is crucial for the pudding to firm up properly.
8
Before serving, garnish with chopped pistachio and dried rose petals, if desired.

Per serving

Nutrition

62%Score

Calories: 199kcal
Protein: 1.8g
Carbs: 37g
Fat: 4.3g
Fibre: 1g
Sugar: 26g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Mohallabieh in an airtight container in the refrigerator.

Reheating

This dessert is best served cold and should not be reheated.