Being really good at one thing- even just one thing sometimes works in your favor! Take mahalabia, for example- the creamy Middle Eastern milk pudding recipe that I have totally nailed so far. And just because I know this dessert so well, I can whip it up as a simple, cozy treat or turn it into a full-blown party dessert, complete with rainbow colors and all the fun!
So, what has made mahalabia a Middle Eastern favorite for centuries?
Well, it’s creamy, silky, and really flexible by nature. Because it starts off so simply, you can take the flavor in any direction you want- keep it as it is or brighten it up with fruits, colors, or toppings of your choice! Traditionally, the dessert is flavored with rose water or orange blossom and garnished with crunchy nuts, coconut, or dried fruits for contrast.
Wanna hear a little surprise?Â
Despite using milk, cream, nuts, and sugar syrup, mahalabia still feels incredibly light and refreshing. This dessert recipe is cleverly designed with no eggs or butter to weigh it down, and the rose water and lemon juice add a bright, refreshing note. The best bit? It’s served cold, so you actually feel refreshed with every spoonful!
What Is Mahalabia (Muhallebi)?
Mahalabia, also known as Muhallebi or Malabi, is a popular Middle Eastern milk-based dessert. This silky milk pudding is especially popular in Lebanon, Egypt, Turkey, and Palestine, where it’s often flavored with rose or orange blossom water and served chilled.
Made of simple ingredients like milk, sugar, and cornstarch, mahalabia is a creamy dessert that melts in your mouth with every bite. The delicate floral notes and the crunchy topping of coconut and pistachios bring a beautiful finish that complements this milk pudding perfectly!
Why You’ll Love This Middle Eastern Dessert
- Soft texture with a delicate floral aroma.
- Light, refreshing, and easy to digest.
- The perfect sweet touch after a hearty meal.
- Simple recipe- comes together in minutes.
- Stunning looking and even better to taste!
Variations Of Mahalabia You Must Try!
Want your own signature style on this classic Middle Eastern dessert? Here are some cool variations to make this delicious dessert even more unforgettable!
Orange Twist
Not a fan of the floral scent? Try swapping rose water for bright, zesty orange blossoms instead! Garnish with some candied orange peel and crunchy pistachios to complete this refreshing dessert.
Fruit Splash
Strawberries, kiwi, mangoes, or whatever’s fresh in season- mahalabia tastes twice as good with fresh and juicy fruit slices in it. You can also make a fruit jam or compote and swirl it into the milk pudding for a flavorful surprise.
Creamy Coconut
Nothing says tropical like coconut! Stir coconut milk into the pudding and top the dessert with toasted coconut for a crunchy and creamy finish.
Cafe Caramel
Bring your favorite cafe vibes home with this delicious caramel-infused mahalabia! Stir a bit of your favorite brewed coffee or espresso and a spoonful of caramel sauce into the milk mixture and enjoy a creamy, cafe-style delight right from your kitchen.
Chocolate Kiss
Flavor your mahalabia with cocoa or melted dark chocolate and top with chocolate shavings for a dreamy dessert that’s perfect for chocolate lovers!
Frozen Bliss!
Want fun treats for your kids’ parties? Pour the mahalabia into silicone molds and freeze them. Pop them out right before serving and drizzle some chocolate sauce on top for a delicious chilled treat.
Rainbow Delight
Make a personalized rainbow delight by alternating layers of colored mahalabia, sponge cake, fruit puree, and biscuit crumbs. Chill until set and slice to reveal a dessert that’s as bright and playful as a rainbow on your plate!
Tips For Making The Perfect Mahalabia
Every recipe needs some love and care. To make it easy for you, here are some solid tips for perfecting your mahalabia:
- While thickening the pudding mixture, stir continuously over medium heat to prevent lumps or sticking.
- For ultra-smooth texture and silkiness, strain the thickened pudding mixture through a fine sieve before pouring it into serving bowls.
- To preserve the aroma, add the rose water or orange blossoms only after removing the pudding from the heat.
- Add your favorite fruit purees or natural food coloring to give mahalabia a vibrant, festive look.
- Use a heavy-bottomed pan for cooking the milk pudding so that it can distribute heat evenly and prevent burning.
Mahalabia (Muhallebi) | Milk Pudding
Ingredients
For Milk Pudding
- 2 cups / 500 ml Whole Milk
- ¼ cup / 50 g Granulated Sugar
- ¼ cup / 32 g Cornstarch
- ½ cup / 120 g Heavy Cream
- ½ tsp / 3 ml Rose Water
For Rose Syrup
- ½ cup / 100 g Granulated Sugar
- ½ cup / 120 ml Water
- ½ tsp / 3 ml Lemon Juice
- ½ tsp / 3 ml Rose Water
- 2-3 pinch Red Food Color
For Garnish(each serving glass)
- 1 tbsp / 5 g Desiccated Coconut.
- 1 tbsp / 7.5 g Chopped Pistachios.
Equipments
- Saucepan
Instructions
Prepare The Pudding Mixture
- In a mixing bowl, combine milk with sugar and cornstarch. Use a whisk to mix these ingredients until there are no lumps.
- Add heavy cream and rose water to the bowl. Whisk again until everything is blended.
Cook The Pudding and Refrigerate
- Place a saucepan on the stove over medium heat. Pour the prepared milk mixture into the pot.
- Use a whisk or spatula to stir the mixture continuously until it thickens to a pudding-like consistency. This may take around 7-8 minutes.
- Once thickened, pour the pudding into serving glasses or bowls.
- Cool the pudding to room temperature and cover the containers with plastic wrap. Refrigerate the pudding for at least 4 hours or until fully set.
Prepare The Rose Syrup
- In a small saucepan, combine sugar and water. Place it over medium-high heat and keep stirring the mixture until the sugar fully dissolves.
- Once the syrup begins to boil, add lemon juice and stir to mix.
- Add rose water and red food coloring to the syrup. Stir to blend everything together.
- Remove the saucepan from the heat and let it cool to room temperature.
Assemble, Garnish, and Serve!
- Once the pudding has set, take the containers out of the fridge and remove the plastic wrap.
- Spoon 2 tablespoons of rose syrup over each pudding, letting it cover the top surface.
- Garnish the pudding with desiccated coconut and chopped pistachios.
- Grab a spoon and savor this deliciously creamy Mahalabia- soft, floral, and perfectly chilled!
Not every recipe gets global recognition even though they are absolutely delicious. But mahalabia? It has found its way into hearts all over the world! The first time I made it actually surprised me- it was so easy to pull off, yet it tasted like something I would order at a fancy dessert place. And once you have got the basics down, the possibilities to make it your own- whether simple, colorful or fancy- are endless.
By the way, did you know mahalabia was often served in royal palaces across the Middle East? Now it’s your turn to enjoy this creamy delight and feel like royalty in your own kitchen!
Recipe FAQs
What Can I Use To Thicken Instead Of Corn Starch?
You can use rice flour, arrowroot, or gelatin to thicken the milk pudding as an alternative to cornstarch.
How Long Does Mahalabia Stay Fresh In The Fridge?
Mahalabia stays good for up to 3 days if stored in an airtight container in the refrigerator.
Why Does My Mahalabia Seem Runny?
Mahalabia may seem runny if it hasn’t been cooked long enough to thicken properly or if it hasn’t been chilled sufficiently to set.
How Do I Fix A Thick Mahalabia?
Gently reheat your mahalabia and add a splash of milk to loosen the texture. Cook until the pudding reaches your desired consistency.
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