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Mahalabia Recipe

Mahalabia or Muhallebi or Mehalabeya is a rich, smooth milk puddingfrom the Middle East found all over the Arab world, Turkey, and theMediterranean.
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Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 2 hours
Servings 4
Calories 210 kcal

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