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Mahalabia (Milk Pudding)
Incredibly easy Middle Eastern dessert, Mahalabia has a rich, milky taste and a floral aroma of rose water, a light and creamy texture with a smoothness that could surely win anyone's heart.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
chill
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Course:
Dessert
Cuisine:
Middle Eastern
Diet:
Vegetarian
Servings:
9
servings
Calories:
276
kcal
Author:
Radwa
Equipment
Pot
Measuring spoons
Measuring cups
Ingredients
1
L
whole milk
1
cup
heavy cream
7
tablespoon
cornstarch (cornflour)
1
cup
sugar
1.5
teaspoon
vanilla extract
1
teaspoon
rose water
(optional)
1
teaspoon
Pistachio
1
teaspoon
dried rose petals
1
teaspoon
shredded coconut
Instructions
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.
Notes
I highly recommend measuring the cornstarch correctly because exceeding the required amount will harden the Mahalabia.
Nutrition
Serving:
1
serving
|
Calories:
276
kcal
|
Carbohydrates:
34
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
47
mg
|
Sodium:
59
mg
|
Potassium:
173
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
570
IU
|
Vitamin C:
1
mg
|
Calcium:
144
mg
|
Iron:
1
mg