Mahalabia or Muhallebi or Mehalabeya is a rich, smooth milk pudding from the Middle East found all over the Arab world, Turkey, and the Mediterranean.
Easy and tasteful, this cold dessert is commonly scented with rose water or orange blossom water and is topped with nuts or dried fruits. It’s the ideal sweet dish after a substantial meal.
What is Mahalabia (Muhallebi)
Mahalabia is an eggless light milk pudding made using very few ingredients present in all kitchens—typically milk, sugar, and thickening agent such as cornstarch.
With rose water or orange blossom water, chilled and cold eaten and relished as a favorite during Ramadan, parties and celebrations, and hot summer days.
It goes by various names in different places:
- Muhallebi in Turkey
- Mahalabia/Mahalabiya in Arab countries
- Malabi in Israel
Despite regional differences, the nature of this dessert remains the same: creamy, rich pudding with delicate floral taste.
Ingredients
A bare minimum of ingredients is used in traditional Mahalabia:
- 4 cups milk (whole milk for richness)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch (cornflour)
- 2 tsp rose water or orange blossom water
- Chopped pistachios (garnish)
- Optional: shredded coconut, pomegranate seeds, or ground cinnamon for garnish
Mahalabia Milk Pudding: Step-by-Step Recipe
Here is a step by step recipe of the Mahalabia milk pudding for you, if you wanna recreate it for your yourself.
Step 1: Mix the cornstarch
- Combine 1/4 cup cornstarch and 1/2 cup of cold milk in a small bowl to create a slurry. Mix very well in an attempt to prevent lumps.
Step 2: Scald the milk
- Scald the remaining 3 1/2 cups of milk in a saucepan over medium heat. Stir in the sugar and cook until dissolved.
Step 3: Thicken the pudding
- Gradually add cornstarch slurry into warm milk while stirring.
- Cook and stir until the mixture thickens—5–10 minutes. It should be the consistency to coat the back of a spoon.
Step 4: Add flavoring
- Remove from heat and add rose water or orange blossom water.
Step 5: Chill and serve
- Put the pudding into serving ramekins or bowls.
- Let cool to room temperature, and refrigerate for at least 2 hours or until firm.
- Garnish with chopped pistachios, rose petals, or pomegranate seeds when serving.
What to Serve with Mahalabia Milk Pudding
Mahalabia is an extremely versatile dessert and can be served with:
- Fresh fruit: sliced strawberries, mango, or figs
- Middle Eastern sweets: such as baklava or maamoul
- Mint tea or cardamom coffee
- Date syrup (dibs) or honey drizzle
To give it a modern twist, top with:
- A berry compote
- Dark chocolate shavings
- Crushed cookies or biscuit crumbs
Substitutions and Variations
Mahalabia can be adapted in seconds to dietary requirement and preference:
1. Dairy-Free/Vegan
- Substitute with almond milk, coconut milk, or oat milk
- Make sure your thickener (cornstarch or arrowroot) is vegan
2. Sugar Alternatives
- Substitute sugar with honey, maple syrup, or stevia
3. Flavor Variations
- Spice it up with a dash of vanilla extract
- Spice it with cardamom powder or saffron strands for that little extra depth of international flavor
- Add grated coconut for the texture
4. Layered Dessert
- Top it over crushed biscuits or under a layer of jelly/fruit compote for added flair
Pro Tips
- Stir constantly: Prevents lumps and provides smooth texture.
- Don’t overcook: Switch off heat when thickened to prevent rubbery texture.
- Chill thoroughly: Refrigerate for optimum taste and texture. Chill 2–4 hours.
- Presentation is everything: Serve in clear cups with layers and colourful garnishes.
Mahalabia Recipe
Equipment
- Saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowl
- Serving bowls or ramekins
Ingredients
- 4 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 tsp rose water (or orange blossom water)
- Toppings: chopped pistachios, shredded coconut, pomegranate seeds (optional)
Instructions
- Make cornstarch slurry: In a small bowl, mix 1/4 cup cornstarch and 1/2 cup cold milk and whisk until well combined.
- Warm milk: In a saucepan, heat the remaining 3 1/2 cups of milk with sugar.
- Thicken: Gradually add the cornstarch mixture to the milk while stirring continuously until thickened.
- Flavor: Remove from the heat and add rose or orange blossom water.
- Pour and chill: Pour into bowls. Cool, then refrigerate for a minimum of 2 hours.
- Garnish and serve: Garnish with your preferred nuts or fruits.
Notes
- Can be chilled for up to 3 days
- Prep ahead for parties
- When using floral waters, add gradually—too much is too much
- Adjust thickness by adding cornstarch to taste
The Youthful Middle Eastern Dessert!
Mahalabia is an eternally youthful Middle Eastern dessert—refined, subtle, and highly comforting.
Using very few ingredients, you can make a rich, aromatic pudding that you may serve to cool on a hot day or as a relaxing postprandial ending.
You can serve it bare or with garnishes, and either will be a comforting meal that’s also a little bit rich. So the next time you get a hankering for a quick, no-bake dessert, try Mahalabia—maybe it’ll be your new go-to pudding.
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