Mahalabia, also known as muhallebi, is a delicate Middle Eastern milk pudding infused with rosewater and orange blossom water. Silky, lightly sweet, and beautifully fragrant, this chilled dessert is both simple and elegant. Served in small glasses and topped with pistachios and cranberries, it offers a refreshing finish to any meal.
Why You’ll Love This Recipe
This dessert is wonderfully easy to prepare with just a handful of ingredients. It requires no eggs and no complicated techniques, making it perfect for beginners. The texture is smooth and creamy, sitting between a custard and a panna cotta, while the floral notes give it a refined and refreshing character.
Mahalabia is ideal for entertaining because it can be made ahead of time and chilled until ready to serve. Its light sweetness makes it perfect after a rich meal, and the toppings add both color and texture. It is also easy to customize with different garnishes or flavor variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the topping:
2 tablespoons finely ground or crushed unsalted pistachios
1 tablespoon dried cranberries
Directions
In a small bowl, take 3 tablespoons of the measured milk and mix it with the cornstarch. Whisk until completely smooth with no lumps.
Pour the remaining milk (approximately 440 ml) into a medium saucepan. Add the sugar and stir to combine.
Add the dissolved cornstarch mixture to the saucepan and whisk thoroughly.
Place the saucepan over medium heat. Stir constantly with a wooden spoon or whisk to prevent sticking.
Continue stirring as the mixture heats. After about 8 to 12 minutes, it will begin to thicken. Cook until it reaches a light custard consistency and coats the back of a spoon.
Remove the saucepan from the heat. Immediately stir in the rosewater and orange blossom water. Mix gently for 20 to 30 seconds to evenly distribute the flavors.
Pour the hot mixture into small ramekins or serving glasses.
Allow the puddings to cool completely at room temperature.
Once cooled, refrigerate for at least 3 hours, preferably 4 hours, until fully set and chilled.
Just before serving, sprinkle crushed pistachios and dried cranberries on top.
Servings and timing
Servings: 4 small servings
Prep time: 5 minutes
Cook time: 15 minutes
Cooling and chilling time: 3 to 4 hours
Total time: approximately 3 hours 20 minutes
Variations
For a creamier texture, replace 100 ml of the milk with light cream.
For a lighter version, use semi-skimmed milk instead of whole milk.
You can substitute rosewater with 1 teaspoon of vanilla extract for a more neutral flavor.
Top with pomegranate seeds, chopped almonds, fresh berries, or golden raisins instead of cranberries.
For a slightly thicker pudding, increase the cornstarch to 2 1/2 tablespoons.
For a softer, more delicate texture, reduce the cornstarch to 1 1/2 tablespoons.
Storage/Reheating
Store mahalabia in the refrigerator for up to 3 days. Cover each serving tightly with plastic wrap placed directly on the surface to prevent a skin from forming and to avoid absorbing refrigerator odors.
This dessert is best served cold and does not require reheating. Freezing is not recommended, as the texture may become grainy and release water after thawing.
FAQs
Can I replace cornstarch with rice flour?
Yes, rice flour can be used instead of cornstarch. The texture will be slightly different and may require a slightly longer cooking time to thicken properly.
Why is my mahalabia still runny?
It likely was not cooked long enough. The mixture should visibly thicken and coat the back of a spoon before removing it from the heat.
How do I prevent lumps?
Always dissolve the cornstarch in cold milk before adding it to the saucepan. Stir constantly while cooking to maintain a smooth texture.
How can I prevent a skin from forming on top?
Place plastic wrap directly on the surface of the pudding once it has cooled slightly. This prevents air contact and skin formation.
Can I make mahalabia lactose-free?
Yes, you can use almond milk or oat milk. You may need to slightly adjust the amount of cornstarch depending on the thickness of the plant milk.
Can I prepare it the night before?
Yes, mahalabia is perfect for making ahead. In fact, chilling overnight allows the flavors to develop even more.
How strong should the rosewater flavor be?
Start with 1 tablespoon if you prefer a mild floral taste, then increase gradually. Rosewater strength varies by brand.
What should I do if the pudding becomes too thick?
Whisk in a small splash of warm milk until you reach the desired consistency.
Can I reduce the sugar?
Yes, you can reduce the sugar to 3 tablespoons if you prefer a less sweet dessert, especially if using sweet toppings.
Is mahalabia served warm or cold?
Traditionally, it is served well chilled. The cold temperature enhances its refreshing and delicate flavor.
Conclusion
Mahalabia is a timeless Middle Eastern dessert that combines simplicity with elegance. With its silky texture and subtle floral aroma, it delivers a light yet satisfying finish to any meal. Easy to prepare and perfect for making ahead, this milk pudding is a beautiful addition to both everyday dining and special occasions.
Mahalabia, also known as muhallebi, is a silky Middle Eastern milk pudding delicately flavored with rosewater and orange blossom water. Lightly sweet and beautifully fragrant, this chilled dessert is simple to prepare and perfect for elegant entertaining.
