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Mahalabia (Milk Pudding)
Nutrition Department
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.
Print Recipe
Total Time
23
minutes
mins
Course
Dessert
Cuisine
Middle Eastern
Servings
5
servings
Calories
142
kcal
Equipment
1 saucepan
medium
1 whisk
1 measuring spoons
1 measuring cups
5 serving glasses or bowls
Ingredients
1x
2x
3x
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
ml
Calories:
142
kcal
Carbohydrates:
14
g
Protein:
8
g
Fat:
6
g
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