Print

Mafroukeh Pistachio Dessert with Cream

Print 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.

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

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

Find it online: https://thefamilycooking.com/mafroukeh-pistachio-dessert-with-cream/