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This luscious milk pudding is popular throughout the Middle East, and is beloved in Israel. The texture is light and creamy and the rosewater gives the dessert a beautiful, delicate flavor.  It can be made non dairy easily too. 

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • 2 cups milk or coconut milk
  • 5 tablespoons corn starch
  • 1/2 tablespoons rose water
  • 1/2 cup cream
  • 1/4 cup sugar
  • For serving: Chopped almonds, pistachios, and/or strawberry syrup


  1. Put ½ cup of the milk in a bowl with the corn starch and rose water until you have a smooth, even mixture.
  2. In a pot, cook the remaining 1½ cups milk with the cream and sugar until boiling. Add the corn starch mixture and cook over low heat for 2 to 3 minutes, stirring constantly until the mixture thickens.
  3. Pour into serving bowls and cool to room temperature. Transfer to the fridge to chill for 4 hours, or overnight.
  4. Drizzle with strawberry syrup and sprinkle with nuts just before serving.

Tip: To make the recipe parve and vegan, replace the milk with coconut milk.

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