Muhallebi Recipe | Malabi Milk Pudding | Ramadan Recipes | Muhallabia Recipe | Arabic Dessert

Dissolve 3 tablespoons of corn flour with a little water and keep aside.

Boil 500 ml of milk.

As the milk is heating up, add 4 tablespoons of sugar and 200 ml of fresh cream.

Keep the flame on low and continue to stir till everything is well blended.

Add the dissolved corn flour and continue to stir until the mixture thickens, avoiding lumps.

Turn off the stove and add rose essence.

Set the mixture while hot in small glasses or dessert cups.

Refrigerate for about 4 hours or overnight to set.

Top with rose syrup and chopped pistachios before serving.

Equipment Needed

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