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Mahallebi - Iraqi Rosewater Custard


A cool and fragrant alternative to your usual custard, this Iraqi dessert is light to eat and refreshing on a summers day (should any such days remain).

Made using almond milk and a few spices, this is quick, simple and perfect when served with a drizzle of honey.

Between the rosewater, vanilla and cardamon, this custard is a heady mixture you can't miss out on. Give it a go and enjoy with a dazzling array of nutty goodness.

 

Serves: 8

Prep Time: 5 minutes

Cooking Time: 5 minutes

 

Ingredients:

  • Almond milk - 1 Litre (no added sugar)

  • Cornflour - 5tbsp

  • Golden Caster Sugar - 5tbsp

  • Vanilla extract - 2tsp

  • Rosewater - 2tsp

  • Cardamon pods - 4

  • Pistachios - handful

  • Almonds - handful

  • Honey - to serve

 

Method:

  1. Mix together the milk and cornflour in batches, whisking together as you go to avoid lumps.

  2. Add the vanilla, rosewater and 2 cardamon pods (whole).

  3. Heat whilst whisking under high heat (not quite boiling).

  4. Pour into a large serving bowl and sprinkle pistachios almonds and the seeds from the two remaining cardamon pods over the top.

  5. Leave to set in the fridge for 3 hours (though it can be eaten whilst hot).

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