Mahalabia Arabian Dessert | Middle Eastern Pudding Mahalabia | Milk Pudding | Arabian Dessert

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose intolerance.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a similar floral note.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

pistachios

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide a similar crunch at a lower cost.

Pour 500 ml milk into a pan.

Add 1.5 cups sugar and 1.5 cups cornstarch to the milk.

Remove lumps by stirring before turning on the heat.

Once lumps are removed, turn on the heat and cook while stirring continuously to avoid lumps.

Cook until the mixture thickens, about 2-3 minutes.

Add 1/4 cup cream cheese and stir until smooth; if cream cheese is not available, fresh cream can be used.

Add 1 teaspoon rose water and mix well.

Transfer the mixture to serving bowls and let it cool.

Refrigerate for at least 1.5 to 2 hours to chill.

In another pan, combine 1/2 cup water, 2 tablespoons sugar, and 1/2 tablespoon cornstarch, and a drop of red food color or saffron strands.

Remove lumps and turn on the heat, stirring continuously.

Bring to a boil, then reduce heat and cook for 2-3 minutes until slightly thickened.

Add another 1/2 teaspoon rose water and mix well.

Pour the hot mixture over the chilled white mixture in the bowls.

Refrigerate again for 1.5 to 2 hours to set.

Garnish with pistachio powder before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens