Mahalabia (Milk Pudding)
Mahalabia is a beloved Middle Eastern milk pudding, often enjoyed as a cool and refreshing treat during the summer or for special occasions like Ramadan.
Equipment
- 1 saucepan medium
- 1 whisk
- 1 measuring spoons
- 1 measuring cups
- 5 serving glasses or bowls
Ingredients
- 1 L milk skimmed, low fat
- 1 1/2 tbsp Splenda
- 3 tbsp cornstarch
- 2 tsp rose water
- 2 tsp orange blossom
- 1/4 tsp cardamom ground, fine
Optional:
- 1 pinch mastic* powder, paste or essence
For garnish:
- 12 almonds sliced or ground
- 12 pistachio sliced or ground
Instructions
- In a medium saucepan, whisk together milk, Splenda and cornstarch until the cornstarch and sugar are dissolved completely.1 L milk, 1 1/2 tbsp Splenda, 3 tbsp cornstarch
- Set the saucepan on medium heat and bring to a gentle boil. Whisk constantly until the mixture thickens to a pudding-like consistency.
- Once the mixture starts to bubble, lower the heat and continue whisking to avoid the mixture from sticking to the pan and, about 8-10 minutes.
- Remove the saucepan from the heat and add rose water, orange blossom, mastic (if using) and cardamom. Whisk thoroughly.2 tsp rose water, 2 tsp orange blossom, 1/4 tsp cardamom, 1 pinch mastic*
- Pour the pudding into individual serving glasses or bowls.
- Allow the pudding to cool to room temperature, then cover and chill in the refrigerator for at least 2 hours, or until set.
- Garnish with peeled almonds and pistachios before serving. Enjoy chilled!12 almonds, 12 pistachio
Notes
*Mastic powder, paste or essence has a very strong flavor profile. Use sparingly.
Nutrition
Serving: 200 mlCalories: 142 kcalCarbohydrates: 14 gProtein: 8 gFat: 6 g
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