Mahalabiya

Name: Mahalabiya
Cook time: 137 min
Total time: 137 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 l Whole Milk; 120g Granulated Sugar; 60g Cornstarch; 1 tbsp Orange Blossom Water; 1 tbsp Rose Water; 30g Unsalted Pistachios, finely chopped for garnish

Mahalabiya is a silky Middle Eastern milk pudding perfumed with delicate orange blossom and rose waters. It sets into a smooth, creamy custard that’s refreshing on its own or finished with a sprinkle of crunchy pistachios for contrast.

Mahalabiya is a silky Middle Eastern milk pudding perfumed with delicate orange blossom and rose waters. It sets into a smooth, cr... Show more

Traditional Middle Eastern Recipe

Health Grade

D- · Occasional

Rating

4.1

Time

2 hrs

Price

0,37 €

Calories

249 kcal

vegetarian

low calorie

quick

easy

Method

Chop the pistachios

Finely chop the Unsalted Pistachios into small, even pieces so they are easy to sprinkle over the finished pudding. Set them aside in a small bowl for garnish.

Whisk the base

In a small saucepan off the heat, whisk the Granulated Sugar and Cornstarch together first to break up any starch lumps. Slowly pour in the Whole Milk while whisking constantly until the mixture looks completely smooth and no dry bits remain on the bottom or sides of the pan.

Cook the pudding

Set the saucepan over medium-low heat and cook, whisking constantly and scraping into the corners, until the mixture steams, thickens, and reaches a gentle simmer, about 5 to 7 minutes. Keep whisking and cook for 1 minute more after it thickens so the cornstarch loses its raw taste. Remove the pan from the heat, then stir in the Orange Blossom Water and Rose Water until fully blended.

Chill until set

Divide the hot pudding among small serving cups or ramekins. Smooth the tops if needed, then refrigerate until the mahalabiya is softly set and thoroughly cold, at least 2 hours.