Recipe By Amel
Rating
Published Jun 19th
Mahalabia (Middle Eastern-Style Milk Pudding)
Prep 10m Cook 15m Additional 2h Ready In 2h 25m
Servings 6 servings Calories 326.2

This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.

Recipe Ingredients

  • 3 cups milk
  • ¾ cup white sugar
  • 1 cup cold water
  • 6 tablespoons cornstarch
  • 1 cup heavy whipping cream
  • 1 tablespoon rose water
  • 2 cardamom pods, crushed

Cooking Directions

  1. 1 Combine milk and sugar together in a saucepan; bring to a boil.
  2. 2 Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
  3. 3 Refrigerate milk mixture until completely cooled, 2 to 4 hours.

Nutrition Facts

  • Calories 326.2
  • Carbohydrate 39.3 g
  • Cholesterol 64.1 mg
  • Fat 17.1 g
  • Fiber 0.2 g
  • Protein 4.9 g
  • Saturated Fat 10.7 g
  • Sodium 67 mg
  • Sugar 30.7 g

Chef's Notes

You can use skim milk if you like. Some Arabic regions use rice with it; you can use 1 cup of rice in 2 cups of milk after boiling to bind it.

Reviews

  1. Super tasty!! I used 1/4 t. ground cardamom (next time I may double that as I love the flavor) and only 1 TEASPOON of Rose Water. Any more would've made it inedible.
  2. I made this at Christmas and I must admit I did not have any as I do not like anything flavoured with Rose Water (or flowery stuff in general). HOWEVER those who ate it (including my hubby who IS a fan said it was delicious! One thing I did was pour it out of the - Read more ...
  3. Very tasty but the preparation caused me a fair amount of distress because the mixture started to stick and burn at the bottom of the saucepan leaving unpleasant chunks of stuff in the pudding. I strained the mixture after cooking (I don't know if it was as thick as it should have been). Regardless it - Read more ...
  4. It came out great! I made it twice the second time I substituted cardamom with a mixture of equal amounts of Nutmeg and Cinnamon. It tasted just as good!
  5. This recipe is perfect as it is I wouldnt change anything in it. I put 1tsp ground cardamom as I didnt had whole on hand. With nuts on top it's delicious