Mahalabia (Middle Eastern Milk Pudding) Dessert Recipe
Mahalabia (Middle Eastern Milk Pudding) Dessert Recipe
- 4 cups whole milk
- 1 cup sugar
- 6-7 tablespoons cornstarch (or cream of rice)
- 1 egg yolk
- 1 cup heavy cream (optional for richness)
- ½ tablespoon rose water or orange blossom water
- Garnish: crushed pistachios, rose petals, or other nuts
In a pot, whisk together milk, sugar, cornstarch, and egg yolk until smooth, making sure there are no lumps.
- Place the pot over medium heat and slowly bring to a gentle boil, stirring constantly to prevent lumps or sticking.
- Once it thickens to a custard-like consistency (about 10 minutes), remove from heat.
- Stir in heavy cream (if using) and rose or orange blossom water for aroma and flavor.
- Pour the pudding into serving bowls or cups. Chill in the refrigerator for at least 2 hours until set.
- Garnish with crushed pistachios and rose petals before serving.