Mahalabia Egyptian Milk Pudding Recipes

MAHALABIA (MIDDLE EASTERN-STYLE MILK PUDDING)

Steps:

• Combine milk and sugar together in a saucepan; bring to a boil.
• Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
• Refrigerate milk mixture until completely cooled, 2 to 4 hours.

MAHALABIA (EGYPTIAN MILK PUDDING)

Steps:

• Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
• Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.

MAHALABIA (LEBANESE CARDAMOM PUDDING)

Steps:

• Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
• Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
• Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
• Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

EGYPTIAN MILK PUDDING (MIHALLABIYA)

Steps:

• Add ground rice to 1 cup of milk.
• Dissolve sugar in the remaining milk and bring to a boil.
• Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard.
• Remove from flame, stir in the rosewater, and pour into a shallow serving dish. Sprinkle top with nuts.