Mahallabia | Arabic Pudding Dessert | Arabic Dessert | Milk Pudding Recipe by Dished Studio of Soma
I absolutely love easy desserts, especially when my family gets that craving and I don’t have anything prepared. This is why Mahalabia is my number one go-to dessert. It’s a delicious Middle Eastern milk pudding that comes together using just 4 ingredients and about 10 minutes. It is super popular in many Arabic countries, as well as Turkey where it is called “Muhallebi”. Served in small cups and garnished beautifully, Mahalabia is an ancient Middle Eastern dessert.
Ingredients and method :
Milk – Milk is an important ingredient in this recipe. Use only whole milk (full-fat milk). You can use plant-based milk for a vegan version.
Cream – The cream I add is completely optional but I find it gives it more of a decadent and luxurious texture. You can use Evaporated milk too. For the vegan version, use coconut cream.
Sugar – To sweetened this dessert
Thickening agent – This dessert is so easy to make, anyone can make it. You have two options; you can either make it using corn starch or rice flour, based on your preference. Corn starch will yield a smooth consistency, while rice flour will have a bit of texture.
I have used Corn starch for the milk pudding and for rose syrup topping.
Flavorings – Mahalabia (Muhallebi) is a sweet milk pudding that will take on whatever flavor you choose to add. Traditionally, ground cardamom is used and garnish with a dusting of cinnamon.
I have used rose water. If you can’t find rose syrup or floral flavors, you can add a bit of vanilla extract, almond extract, any other flavoring.
For the warming version, you can add a few strands of saffron too.
You can also skip it altogether for just a basic sweet milk pudding.
Syrup – For the topping, I have used (rose syrup), easily available in the video. I diluted it with water and added some corn starch into it so that it thickens a bit. And holds the pistachio topping well.
Corn starch is optional. You can simply dilute the rose syrup in water and use it.
If you want to get fancy, you can add a fruit puree on top, like mango or apricot instead of rose syrup.
Garnishing – For garnishing, I have used caramelized pistachios flavored with orange extract. You can simply use chopped pistachios or any combination of nuts for a great crunch and rose petals for topping too.
Chocolate is always good too! Whether you grate some chocolate onto the mahalabia or spoon some chocolate ganache or chocolate sauce over it.
How about dulce-de-leche and caramel sauce?!! Yum…
You can also use shredded coconut, raisins fresh berries, butterscotch, caramel (salted caramel would be good) on top. Not traditional but always good.
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