Mahalabia (Milk Pudding)

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Mahalabia is a milk-based dessert recipe that will surprise you with its wonderful delicious, and decadent taste despite only having a shortlist of ingredients to make a batch of it.

Mahalabia is quick and easy to make, and in no time, you will already have something nice to serve your family.

Also, check Kunafa and Kahk El Eid.

Since this recipe takes on whatever flavor you will add to the mixture, it has its natural milky taste because the dish is literally made from cream and milk. However, it also notes the floral sweetness of vanilla extract, and the floral aroma of rose water easily complements such taste. The texture is thick, light, and creamy, with a smoothness that could surely win anyone's heart.

You may serve your homemade Mahalabia for dessert after a well-prepared meal. Its mild sweetness is the perfect finishing food after an intricate meal indeed. You and your family members will surely love this dish as it does not only have a delicious taste but also the best texture you can expect from a milk-based dessert. If, by any chance, you have a craving for creamy and light food, you can always make and serve this recipe at home.

The Best Ever Mahalabia Recipe

You can Enjoy this dessert any time of the day without any worries about the mess you will make in the kitchen because this recipe actually saves you from creating a huge mess with its simple way of preparation.

This recipe is Middle Eastern in nature. People from Turkey and Iraq usually serve this dessert during Ramadan, making it a special dish. However, because this dish has become so popular all around the world, you can now simply make this at home no matter what the occasion is! Enjoy its yummy, delightful, and luscious taste at home with your loved ones or friends! You will never regret having to try this recipe.

Why Does This Mahalabia Recipe Works?

This recipe is extremely pleasing and delicious. There are so many reasons why you should try it at home, but here are some of the best reasons you should immediately gather all the ingredients to make this recipe:

Have you seen the number of ingredients needed to make this dish? It is quite short, right? And those ingredients are all budget-friendly too!
This recipe can be made vegan-friendly. There is no added meat or anything that could lose the interest of any vegan.
This is a dish that you can serve any time of the day and any season of the year! Thanksgiving, Christmas, Fourth of July, and whatever the occasion is, you can still enjoy this dish.
Even toddlers can enjoy this food without a problem. The dish is soft and easy to swallow; hence young ones can enjoy it just the same as the oldies.
Creamy, delicious, mouthwatering; need we say more?

What's in This Mahalabia Recipe?

Whole Milk. You will be trying to achieve the milkiest form of this dish for a better taste and texture; that is why the best milk to use is whole milk. It is a lot thicker and milkier than any other type of milk.

Whipping Cream. Aside from making this dish creamy, whipping cream will also help in making it lighter and smoother in texture.

Cornstarch/ Cornflour. For a creamy and thick texture of your milk pudding mixture, cornstarch should at least be present.

Granulated Sugar. Granulated sugar easily dissolves in liquid hence it is the best sweetener you can add to your corn starch/cornflour mixture.

Vanilla Extract. Vanilla extract is the added flavor to your milk pudding. The taste of this recipe will depend on the woody and floral sweetness of vanilla extract.

Rose Water. Complementing the floral flavor of the vanilla extract, you can optionally add rose water for the floral aroma of the dish.

Pistachio, Dried Rose Petals, Shredded Coconut, and Raisins. You may be wondering why there are so many garnishes for this recipe. The best Mahalabia is better with as much garnish as possible. Pistachio for sweetness; dried rose petals for lovely hue; shredded coconut for added texture; and raisins for more sweetness.

How To Make Mahalabia?

In a small pot, mix milk, cream, sugar, and corn starch/cornflour over medium heat, whisk well until combined.
Bring to a boil, whisk continuously until it starts to thicken ( about 8-10 minutes). (make sure to continue whisking, or the milk may burn)
Remove from heat, add vanilla extract and rose water (if used).
Pour in small dessert glasses or bowls and refrigerate for 2-3 hours.
Garnish with nuts, rose petals and coconut, then serve.

Top Tips!

Do not exceed the right measure of cornstarch. You are adding corn starch to the mixture for a creamier or thicker consistency. However, if you add more than the required amount, the mixture will harden.
Milk is an important ingredient in this recipe, but too much milk in the mixture will create a runny and watery Mahalabia instead of the traditional creamy and milky one. Hence you should measure the milk you are adding thoroughly.
This dish is best consumed when chilled. Let the mixture cool down at room temperature before refrigerating it for a few hours.

Recipe Variations

You may swap cornstarch with rice flour. Rice flour is the traditional one being used in the Middle East, and it promises a better and thicker consistency.
You may add crushed almonds in the toppings to complement the nutty, sweet taste of pistachios. However, if you are allergic or not fond of nuts, you may leave out pistachio and almonds.
If you prefer to make this recipe with a little added spice, you may add cinnamon into the cornstarch/cornflour mixture. If you do this, you will now have a mildly sweet, spiced-up creamy dessert.

Serving Suggestions

Serve this homemade Mahalabia with green tea or strong black coffee to complement the nice milky and creamy taste of the dish. A glass of fresh orange juice is also a good pair to this incredibly delicious dessert.

Recipe FAQs

Why is my Mahalabia hard instead of having a light and creamy texture?

You must have either added too much cornstarch or have whisked the cornstarch mixture too much; whisk the mixture just enough to thicken it.

How do I store Mahalabia?

Keep it chilled in the refrigerator for up to three days. The dish has milk in it, so it is not advisable to keep it longer than three days.

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