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    You Are Here Home » Entree Recipes

    Published: May 5, 2022 Updated: May 5, 2022 by Hilda Sterner | This post may contain affiliate links 3 Comments

    Muhallebi (Mahalabia) Middle Eastern Pudding

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    Muhallebi milk pudding cups with pistachio

    Creamy, rich, and not overly sweet, Muhallebi (Mahalabia/Mahlabia) is a delicious Middle Eastern milk pudding that only requires a few simple ingredients. Unlike many labor-intensive Middle Eastern desserts (Baklawa, for example) Muhallebi is super easy to prepare!

    muhallebi /Mahlabia/milk pudding in 2 ice cream cups

    🧐 Why This Recipe Works

    If you're into quick, easy desserts, Muhallebi (also spelled Mahlabia and Mahalabia) is it! Because of its simplicity and readily available ingredients, it is served not only on special holidays like Eid but is also enjoyed any day of the year!

    Muhallebi only takes around 20 minutes to prepare. Most of that time is spent stirring the pudding to keep it from burning or sticking to the pot. Once thickened, you only need to chill (the pudding, not you), garnish, and serve!

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need For This Recipe
    • 🔖 Recipe Ingredients and Substitutions
    • 🥣 How to Make Muhallebi (Mahalabia)
    • 🍽 Serving Suggestions
    • 🤷🏻‍♀️Recipe FAQs
    • 💡Pro Tips
    • 🍧Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🛒 What You Need For This Recipe

    muhallebi/Mahalabia ingredients, labeled

    🔖 Recipe Ingredients and Substitutions

    • Milk: For a creamier texture, whole milk should be used to make muhallebi. However, you can use skim milk, or substitute a portion of the milk with half and half or cream for an even richer taste.
    • Thickener: Depending on the recipe, various thickeners can be used, including rice flour, cornflour, rice, and gelatin. This recipe calls for cornstarch. If using another thickener, the quantity will most likely need to be adjusted.
    • Flavoring: Vanilla extract, saffron, rose water, and orange blossom water, are all popular mahalabia flavorings. We will be adding rose water and you guessed it, ground cardamom!
    • Garnish: Just before serving the Mahlabia, it needs to be garnished. Popular garnishes include almonds, pistachios, and edible rose buds and petals.

    *See the recipe card on the bottom of the post for exact quantities.

    🥣 How to Make Muhallebi (Mahalabia)

    STEP 1: Whisk cornstarch into cold milk until smooth. Add sugar and cardamom powder and whisk to combine.

    whisking spices into milk pudding

    STEP 2: Simmer the milk over medium heat, while whisking. When the mixture gets too thick to whisk, stir with a spoon or spatula.

    whisking middle eastern milk pudding in a silver pot

    STEP 3: The pudding will begin to boil and pop. The whole process should take 10 to 15 minutes. Turn off the stove and stir in the rose water and half of the toasted pistachios, if desired (see tip below).

    Pro Tip: Adding pistachios into the pudding, will change the texture of the nuts, making them soft. If you prefer to keep the pistachios crunchy, don't mix any into the pudding and use them as a garnish instead.

    STEP 4: Pour the milk pudding into decorative ice cream cups or dessert bowls (affiliate link). Refrigerate for a few hours until set.

    🍽 Serving Suggestions

    Just before serving, decorate the Mahlabia with pistachios, edible dried roses, or dust lightly with cinnamon. Enjoy!

    muhallebi/mahlabia pudding in a glass cup with spoons and soft cloth in the background

    Pro Tip: Toast the pistachios in a pan for a few minutes to bring out their flavor before using them to garnish the muhallabia.

    🤷🏻‍♀️Recipe FAQs

    What is Mahalabia made of?

    Mahalabia is a Middle Eastern milk pudding and is prepared by thickening milk using a thickening agent like cornflour or cornstarch and sweetening it with sugar. Mahlabia is flavored with vanilla, rosewater, orange blossom water, and spices like cardamom and cinnamon.

    What does milk pudding taste like?

    Although it depends on the recipe, milk pudding is usually very light and sweet. Sometimes it has a creamy texture while other times other ingredients are stirred into it, for example, nuts, coconut, or raisins.

    Do you add eggs to Mahlabia?

    Mahlabia is an Arab pudding that is prepared with milk and a thickening agent. Unlike preparing custard, eggs are not required but can be added to give the milk pudding a richer taste and texture.

    Can you make vegan Muhellebi?

    To make vegan muhallebi, simply replace the whole milk with coconut milk. Almond milk and cashew milk are other options, however, the muhallebi might not have the same rich, creamy mouthfeel.

    💡Pro Tips

    • Mahalabia can be altered to fit any taste! If you don't have rose water, you can use vanilla extract, almond extract, or even lemon extract.
    • The thickening agent can also be substituted. Although cornstarch gives you a silky-smooth texture, you can substitute cornflour instead, if you don't mind a slightly grainier texture.
    • Although you can eat Mahalabia while warm, the preferred way to enjoy it is chilled.
    • If preparing ahead of time, do not add the nuts on top. Wait just before serving so they can retain their crunch.
    • Store the pudding in the refrigerator and cover with plastic wrap or foil to keep the milk pudding from absorbing other flavors in the refrigerator.
    Mahlabia milk pudding in a glass serving cup with another in the background
    Mahalabia (Muhallebi) Middle Eastern Pudding

    🍧Related Recipes

    You may also be interested in the following Middle Eastern recipes!

    • Bird Nest Recipe (Osh El Bulbul) Baklava
    • Middle Eastern Dessert (Muakacha)
    • Zlabia (Middle Eastern Mini Funnel Cakes)
    • Cardamom Shortbread Cookies (Shakar Lama)

    📖 Recipe

    muhellebi (milk pudding ) decorated with pistachios

    Muhallebi (Mahalabia) Middle Eastern Pudding

    Mahlabia is a Middle Eastern pudding recipe that's sweet, creamy, and easy to prepare!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Middle Eastern
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 2 servings
    Calories: 382kcal
    Author: Hilda Sterner

    Ingredients

    • 2 cups whole milk
    • ¼ cup cornstarch
    • ⅓ cup sugar
    • ½ teaspoon cardamom
    • ⅓ cup shelled pistachios (or less, see note)
    • 1 tablespoon rosewater

    Instructions

    • Whisk cornstarch into cold milk until smooth. Add sugar and cardamom powder and whisk to combine.
    • Simmer the milk over medium heat, while whisking. When the mixture gets too thick to whisk, stir with a spoon or spatula.
    • The pudding will begin to boil and pop. The whole process should take 10 to 15 minutes. Turn off the stove and stir in the rose water and half of the toasted pistachios, if desired (see tip in notes).
    • Pour the milk pudding into decorative ice cream cups or dessert bowls (affiliate link). Refrigerate for a few hours until set.

    Serving Suggestions

    • Just before serving, decorate the Mahlabia with pistachios, edible dried roses, or dust lightly with cinnamon. Enjoy!

    Notes

    • Keep in mind if you stir some of the nuts into the pudding, their texture will change and they will become soft. If you prefer to keep them crunchy, don't mix any into the pudding and you'll only need half the amount.
    • Toast the pistachios in a pan for a few minutes to bring out their flavor.
    • Mahalabia can be altered to fit any taste! If you don't have rose water, you can use vanilla extract, almond extract, or even lemon extract.
    • The thickening agent can also be substituted. Although cornstarch gives you a silky-smooth texture, you can substitute cornflour instead, if you don't mind a slightly grainier texture.
    • Although you can eat Mahalabia while warm, the preferred way to enjoy it is chilled.
    • If preparing ahead of time, do not add the nuts on top. Wait just before serving so they can retain their crunch.
    • Store in the refrigerator and cover with plastic wrap or foil to keep the milk pudding from absorbing other flavors in the refrigerator.

    Nutrition

    Serving: 1serving | Calories: 382kcal | Carbohydrates: 59g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 136mg | Potassium: 583mg | Fiber: 1g | Sugar: 43g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 324mg | Iron: 1mg
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Kathy Fisher says

      May 05, 2022 at 2:12 pm

      5 stars
      I hope this recipe is on the menu of the Wedding Supper of the Lamb. Sounds like Heaven to me...cardamom pudding. Yum.

      Reply
      • Hilda Sterner says

        May 05, 2022 at 3:17 pm

        If not, I can hook you up before then. 😘

        Reply
        • Kathy Fisher says

          May 05, 2022 at 3:41 pm

          Looking forward to it Hilda.

          Reply

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