Rose Jello Mhalabiyeh

Rose Mhalabiyeh

As Ramadan creeps up right around the corner, everyone is looking for light refreshing and delicious desserts to make and serve after iftar. This one takes practically no time and served cool is absolutely delicious. There are many topping variations which I will be making leading up to Ramadan but for starters, here is the rose version!

Rose Jello with Mhalabiyeh  (Rose Milk Pudding)


Rose Jello

1 cup Cold Water

1/4 cup Boiling Water

1 tbsp Gelatin Powder

1 1/2 tbsp Preferred Sweetener

1/2 tsp Rose Water

Few Drops of Pink Food Coloring

Mhalabiyeh (Rose Milk Pudding)

1 cups Cold Milk

1/3 cup Sugar

1 1/2 tbsp Cornstarch

1/2 tbsp Rose Water

Chopped pistachios, to garnish


Rose Jello

Pour cold water in a bowl. Sprinkle with gelatin powder. Whisk until gelatin dissolves. Set aside for 5 mins. 

When the mixture begins to thicken, add boiling water and sweetener. Whisk again to ensure everything is completely dissolved. 

Add rose water and a few drops of food coloring to get that pretty pink color. 

Set aside to cool completely. 


Whisk milk, sugar, rose water and cornstarch in a saucepan until they dissolve then place over medium heat. 

Keep stirring to avoid scorching, for about 8-10 minutes or until it reaches thick consistency.

Pour in small serving bowls and refrigerate for 20 minutes to cool off and get a good film on top.

Once there’s a film on top, slowly pour the cooled off jello over it and refrigerate for 2-4 hours or until set.

Garnish with chopped pistachios. Serve chilled and enjoy!

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