If you are looking for a delicious milk pudding recipe that is a bit different from what you usually make, try this rich, creamy, and utterly delicious Middle Eastern milk pudding called the Mahalabia! It is an ancient desert that appeared on the Middle Eastern tables way back in the 7th century. Today, you will find this dessert a staple in almost every Middle Eastern and Arab country. The desert has its roots deep in the hearts of every Middle Eastern and is exceptionally scrumptious.
This Mahalabia is a Perfect Way to End a Meal!
Mahalabia Origin
Mahalabia is a type of milk pudding that has its origins set in the ancient Middle East. This delicious dessert was first introduced in the seventh century by a Persian cook. Today, after so many years, this desert is still among the most favorite deserts of people in Arab countries. You can make this dessert with simple ingredients like milk, cornstarch, egg, and sugar. It is a typical dessert you will find every middle eastern table during festivities like Eid, Ramadan, and other occasions. However, different regions use different toppings like nuts, fresh fruits, and syrups to give this dessert a unique flavor. These are some of the variations you see from region to region.
Why Make Mahalabia?
The reason I love Mahalabia is that it is effortless to make. Whether it is a festivity or a dinner party, you can make this dessert in 20 minutes. The rest of the time goes in, chilling it. I love making Mahalabia with biscuits. It gives it a depth of flavors and is very interesting. And if you feel like being creative, you can try different toppings, syrups, etc., to give it your signature flair.
The desert uses simple ingredients that are always available in your pantry. With these simple ingredients, i.e., whole milk, sugar, egg, and corn starch, you can make this simple and luscious dessert. This dessert is a work of art. You can top it up with vibrant toppings to make it visually appealing.
How to serve Mahalabia?
Although you can serve this dessert in a large batch, it is traditionally served in single-serving bowls of dessert cups. The best way to serve this dish is chilled. However, you can also serve it warm if you like. Here are a few serving ideas for Mahalabia:
- Mahalabia with biscuits: Since we use tea biscuits and add layers of biscuits and milk pudding, it works perfectly well in not just enhancing the flavors, but also giving an interesting texture. You get richness from the pudding and a subtle texture from the biscuits that are literally made for each other.
- Nuts: The best thing about Mahalabia is that you can top it up with a variety of ingredients according to your liking. For instance, you can top these up with coconut flakes, crushed pistachios, almonds, and much more.
- Rose Petals: Most people also top it up with dried rose petals that not just gives it an appealing aroma but also enhances its visual presentation.
- Hibiscus Petals: If you want to add an ingredient that will cut through the sweetness of the milk pudding, you can add hibiscus petals as well. Their slight tart flavors give a perfect balance of flavors.
Tips and Tricks for the Perfect Mahalabia (Muhallebi)
Making Mahalabia is super easy. It literally takes 15-20 minutes to complete and assemble this dessert. However, for the perfect texture and flavor, here are a few things you should keep in mind:
- If you don’t want to use cornstarch, you can also use rice flour for the purpose of thickening it up.
- Make sure you mix the ingredients well before placing the pot overheat.
- To get the perfectly smooth texture and consistency, you have to stir the mixture continuously.
- If you are confused about deciding the perfect consistency, you can dip a wooden spoon in the mixture. Once it starts sticking the spoon, it means the milk pudding is ready.
- If you don’t want to use rose water, you can enhance the flavors by adding orange flower syrup instead.
- If you are looking for a non-traditional flair on Mahalabia, try layering fresh berries in between the biscuit layer and milk pudding. Furthermore, you can also add layers of crushed nuts and raisins.
- You can also drizzle chocolate syrup on top and shave some chocolate as well, making it a perfect treat for children and chocolate lovers.
Save It!
Frequently Asked Questions
Mahalabia can be made with any type of dairy. Fresh milk is most common, but some people like to add a little cream to the milk for a richer taste.
Mahalabia can be made using condensed milk, but the amount of sugar needs to be reduced, or you can omit the sugar for a more subtle sweetness. Otherwise, the result will be too sweet.
Refrigerate Lebanese milk pudding in small bowls or small mason jars, cover with plastic wrap or mason jar lids, and store for up to 5 days. If desired, garnish with crushed pistachios before serving, or serve plain.
Ingredients:
- 2 cups whole milk
- 4 tablespoons cornstarch
- ¼ cup sugar
- 1 large egg ( Adding egg is completely optional, the original recipe doesn't call for eggs)
- 1 teaspoon Rosewater or cardamom powder (optional)
- Tea biscuits
For Garnish:
- Ground Pistachio
- Coconut flakes
- Cinnamon powder
Sprinkle Some Rose Petals and Enjoy!
How to Make Mahalabia with Biscuits?
Step 1: In a medium pot, pour milk, add cornstarch, sugar, and egg and whisk until everything combines well.
Step 2: Place the pot on medium heat and let it cook for about 10 minutes until the mixture starts to thicken up. Reduce the heat and continue to stir until you get a perfect consistency. Make sure you continuously stir the mixture lightly; otherwise, you won't get a smooth texture.
Step 3: Once the mixture thickens up, remove the pot from the heat and add a teaspoon of rose water or cardamom powder. Mix well.
Step 4: In small dessert cups, add tea biscuits and pour a scope of the mixture on top. Again, place a tea biscuit and pour the mixture on it. Repeat until you fill the glasses.
Step 5: Sprinkle with your favorite toppings like ground pistachios, coconut flakes, and cardamom powder.
Step 6: Refrigerate for 2-3 hours and serve chilled.
Try this simple yet delicious Middle Eastern milk pudding recipe and indulge in the creaminess and richness of the desert. Get inspiration and give it your flair. I am sure you are going to love this one!
Other dessert recipes you might enjoy:
Mahalabia
Ingredients
- 2 cups whole milk
- 4 tablespoon corn starch
- ¼ cup sugar
- 1 large egg
- 1 teaspoon rosewater or cardamom powder optional
- tea biscuits
For Garnish
- Ground Pistachio
- Coconut flakes
- Cinnamon powder
Instructions
- In a medium pot, pour milk, add cornstarch, sugar, and egg and whisk until everything combines well.
- Place the pot on medium heat and let it cook for about 10 minutes until the mixture starts to thicken up. Reduce the heat and continue to stir until you get a perfect consistency. Make sure you continuously stir the mixture lightly; otherwise, you won't get a smooth texture.
- Once the mixture thickens up, remove the pot from the heat and add a teaspoon of rose water or cardamom powder. Mix well.
- In small dessert cups, add tea biscuits and pour a scope of the mixture on top. Again, place a tea biscuit and pour the mixture on it. Repeat until you fill the glasses.
- Sprinkle with your favorite toppings like ground pistachios, coconut flakes, and cardamom powder.
- Refrigerate for 2-3 hours and serve chilled.
Leave a Reply