Mafroukeh Pistachio Dessert with Cream

Why You’ll Love This Recipe

• A rich and comforting dessert with warm Middle Eastern flavors
• Made with pantry-friendly ingredients and easy techniques
• Perfectly balances texture: creamy, nutty, and soft
• Sweetened with a lightly floral syrup (rose or orange blossom water)
• Naturally beautiful with its layers and pistachio topping
• Can be made ahead and served chilled
• Versatile—customize with nuts, syrups, or different creams
• Gluten-friendly depending on the semolina used
• An elegant addition to any holiday or dinner table
• A cultural classic with a modern, homemade twist

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the mafroukeh (semolina base):

• Fine semolina
• Ghee or unsalted butter
• Sugar
• Water
• Rose water or orange blossom water
• Ground pistachios (optional for extra flavor)

For the cream (ashta):

• Whole milk
• Cornstarch
• Sugar
• Heavy cream
• Rose water or orange blossom water

For the topping:

• Chopped pistachios (roasted, unsalted)
• Optional: additional cream, honey, or floral syrup for drizzling

Directions

1. Prepare the syrup: In a small pot, combine sugar, water, and a splash of rose or orange blossom water. Simmer until lightly thickened, then set aside to cool.
2. Make the ashta (cream): In a saucepan, whisk together milk, cornstarch, sugar, and cream. Heat over medium, stirring constantly, until thickened. Add rose or orange blossom water and stir. Let cool completely.
3. Make the semolina base: In a separate pan, melt ghee over medium heat. Add semolina and stir constantly until golden and fragrant (about 8–10 minutes). Add the syrup gradually while stirring until the mixture becomes soft and holds its shape. Mix in ground pistachios if using. Remove from heat and let cool slightly.
4. Assemble: Press the semolina base into a serving dish or individual cups. Spread a generous layer of cooled cream over the top. Sprinkle with chopped pistachios.
5. Chill and serve: Refrigerate for at least 1 hour to allow flavors to meld. Serve cold, with extra syrup or cream if desired.

Servings and timing

This recipe serves about 6–8 people.
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: About 1 hour 40 minutes

Variations

• Mini Cups: Serve in individual dessert glasses for elegant presentation.
• Nut Blend: Add almonds or cashews along with pistachios.
• Extra Creamy: Double the cream layer for a richer dessert.
• Date Syrup Drizzle: Swap floral syrup with date syrup for a deeper sweetness.
• Stuffed Version: Layer with chopped dates or dried fruit between semolina and cream.
• Vegan Version: Use plant-based milk, vegan butter, and coconut cream.

Storage/Reheating

Store Mafroukeh in the refrigerator, covered, for up to 4 days.
Best served cold or at cool room temperature.
Do not freeze, as the cream and semolina textures may separate when thawed.
No reheating is needed—this dessert is enjoyed chilled.

FAQs

What is mafroukeh made of?

Mafroukeh is made from semolina cooked in ghee and sweetened with floral syrup, typically topped with cream and nuts.

Can I make this without rose or orange blossom water?

Yes, you can skip it or use vanilla extract instead, though the floral notes are traditional.

What kind of semolina should I use?

Use fine semolina for the softest texture. Coarse semolina will result in a grainier consistency.

Can I use store-bought ashta?

Yes, store-bought clotted cream or ashta can be used for convenience.

Is this dessert very sweet?

It’s lightly sweetened. You can adjust the syrup to your preference.

Can I make this ahead of time?

Yes, Mafroukeh actually tastes better after chilling for a few hours or overnight.

Is this dessert gluten-free?

Semolina is wheat-based and contains gluten. For a gluten-free version, try using almond flour or a gluten-free semolina alternative.

Can I use butter instead of ghee?

Yes, unsalted butter works fine, but ghee gives a more traditional flavor.

How thick should the cream layer be?

About 1/2 to 1 inch thick, depending on preference. You can add more for an extra indulgent version.

How do I serve Mafroukeh?

Serve chilled, in a dish or individual cups, garnished with chopped pistachios and an optional drizzle of syrup or honey.

Conclusion

Mafroukeh Pistachio Dessert with Cream is a beautiful celebration of Middle Eastern flavors and textures—rich, floral, nutty, and delightfully creamy. Whether served in elegant cups or a family-style dish, this traditional dessert is sure to impress. Easy to make and full of flavor, it’s the perfect treat for festive occasions or when you’re craving something unique and indulgent.

Mafroukeh Pistachio Dessert with Cream

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mafroukeh Pistachio Dessert with Cream is a traditional Middle Eastern sweet made with toasted semolina and ghee, layered with floral ashta cream and topped with chopped pistachios. It’s a rich, creamy, and nutty dessert perfect for festive occasions or anytime indulgence.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6–8 servings
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

• 1 cup fine semolina
• 1/4 cup ghee or unsalted butter
• 1/4 cup sugar
• 1/2 cup water
• 1 tsp rose water or orange blossom water
• 1/4 cup ground pistachios (optional)
• 1 1/2 cups whole milk
• 2 tbsp cornstarch
• 2 tbsp sugar (for cream)
• 1/2 cup heavy cream
• 1 tsp rose water or orange blossom water (for cream)
• 1/2 cup chopped pistachios (roasted, unsalted, for topping)
• Optional: extra cream, honey, or floral syrup for drizzling

Cook Mode Prevent your screen from going dark

Instructions

1. In a small pot, combine 1/4 cup sugar, 1/2 cup water, and 1 tsp floral water. Simmer until syrup slightly thickens. Set aside to cool.
2. In a saucepan, whisk together milk, cornstarch, sugar, and cream. Cook over medium heat, stirring until thickened. Add floral water and let cool completely.
3. In a separate pan, melt ghee. Add semolina and toast over medium heat for 8–10 minutes until golden and fragrant. Gradually stir in prepared syrup until mixture holds together but is soft. Mix in ground pistachios if using. Remove from heat and let cool slightly.
4. Press semolina mixture into a serving dish or individual cups. Top with a layer of cooled cream.
5. Garnish with chopped pistachios and optional drizzle of syrup or honey. Chill for at least 1 hour before serving.

Notes

• Use fine semolina for best texture.
• Adjust syrup sweetness to taste.
• Mafroukeh is best served chilled and can be made a day in advance.
• Ghee adds depth, but unsalted butter is a suitable substitute.
• Serve in individual cups for elegant presentation.

Nutrition

• Serving Size: 1 portion
• Calories: 280
• Sugar: 18g
• Sodium: 45mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 40mg