Mohalabi (Persian Rose and Pistachio Milk Pudding)
A silky, set milk pudding scented with rose water and cardamom, topped with pistachios and rose petals.
- Time3 hr
- LevelEasy
- Costabout £0.47 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the cornflour with 150 ml of the cold milk until completely smooth.
- 2
Heat the rest of the milk with the sugar in a pan until steaming. Pour in the cornflour mixture, whisking all the time.
- 3
Cook over a low heat, stirring constantly, for 5 to 7 minutes, until thick and glossy, like soft custard.
6 min - 4
Take off the heat and stir in the rose water and cardamom.
- 5
Pour into 6 small bowls or glasses and cover the surface with cling film to stop a skin forming. Cool, then chill for at least 2 hours until set.
120 min - 6
Sprinkle with pistachios and rose petals just before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
