Vegan Mohallabieh
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
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Mohallabieh in an airtight container in the refrigerator.
This dessert is best served cold and should not be reheated.
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