Mahalabia Recipe

Creamy pudding, Mahalabia, is a milk-based cardamom flavored dessert from the Middle East. Very much like Panna Cotta, it is extremely easy to make, takes only a few minutes, and tastes amazing! If you like milky puddings, you’re going to love this one!

This eggless pudding looks so pretty and sounds very fancy like you have spent hours making this gorgeous looking dessert, which otherwise is not.

A perfect for Diwali party, this recipe is a quick fix dessert when you are run out of time or when you have unexpected guests.

Jump to:

• What is Mahalabia?
• Why do I like this recipe?
• Ingredients Required
• How to make this recipe? Step by step process –
• Notes
• More easy dessert recipe
• Mahalabia Recipe (Muhallebi)
• Video

What is Mahalabia?

It’s a delicious Middle Eastern milk pudding that comes together using just 4 basic pantry ingredients and about 10 minutes. It is super popular in many Arabic countries, as well as Turkey.

Moreover, It is eggless and tastes so so good.

It is also known by many names such as Muhalabi, Mahlebieh, Muhalebu, Mahalebi, Mohallabieh, Muhallebi or Muhallabiyah.

Served in small cups and garnished beautifully, Mahalabia is an ancient Middle Eastern dessert.

It’s just sweet enough, is creamy throughout, and the pistachio and rose petal garnish nicely round it off.

Why do I like this recipe?

It is

• crowd-pleaser
• perfect make-ahead dessert
• easy to make
• creamy and delicious
• stays good for 3 to 4 days
• Doesn’t require any setting agent like agar or gelatin
• quite popular during Ramadan, but it’s a great dessert to be enjoyed at any festival or all year round!

Muhallebi is a classic, so you can serve it at gatherings and dinner parties. Because it’s a chilled dessert, it is so convenient for dinner parties because you don’t need to do any last-minute prep.

Ingredients Required

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 cardamom powder and rose water. If you can’t find rose syrup or if you’re not big on cardamom 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 Rooh Affza (rose syrup), easily available in the Indian grocery store. I diluted with water and added some corn starch into it so that it thickens a bit. And holds the pistachio topping well.

Corn starch is the 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 mahalebia 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.

If serving hot, you can also sprinkle a little cinnamon in with your pistachios before garnishing, for a more wintry feel.

Get creative!

How to make this recipe? Step by step process –

To make the pudding:

In a bowl, whisk together 1 cup milk and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps. (image 1)

Now, in a saucepan add the remaining 2 cups of milk, heavy cream, and sugar. (image 2 to 4).

Set the saucepan over medium-high heat.

Now add and milk-corn starch mixture. (image 5)

Bring the mixture to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.

Remove the saucepan from the heat and whisk in the cardamom powder and rose waters. (image 6 to 8)

Pour into cups and refrigerate uncovered until the surface has begun to set; about 20 minutes. Meanwhile, prepare the Rose Syrup Topping. (image 9)

Rose syrup topping

In a very small saucepan, off the heat, whisk together the rose syrup concentrate, water, and cornstarch until well combined. (image 10 to12)

Set the saucepan over medium-high heat and bring to a full boil, whisking constantly, until the mixture thickens and large bubbles form around the surface. (image 13)

Remove the saucepan from the heat.

Let it cool down a bit and spoon a thin layer of the rose topping over the surface of each Meghalaya cup, tilting the cup to cover evenly.

Refrigerate until set and cold; about 2 hours or up to overnight.

Pistachio topping

In a medium skillet, over low to medium heat, melt the butter then add in the crushed pistachios and orange extract. (image 14 to 16)

Sauté the pistachios in the butter, stirring frequently, until just beginning to toast. (Image 17)

Add in the sugar and stir until melted and lightly caramelized around the pistachios. (image 18)

Turn off the heat. Transfer to another bowl, and allow to cool completely.

Spoon the pistachio topping evenly over the cooled mahalabia cups.

Serve right away or keep refrigerated until it’s time to serve.

Enjoy the Rose Mahallabya cold.

Notes

• Feel free to serve the mehalabeya, family-style in one big bowl or dish instead of individual servings.
• This recipe can be doubled, tripled, quadrupled, or even cut in half or quartered.
• The most beautiful way to serve it is in small individual dessert cups. It will add elegance to your meal this festive season, I promise!

More easy dessert recipe

Butterscotch pudding

Rasmalai cake in jar

Mini No-Bake Caramel Cheesecakes Chocolate Truffle

If you make this milk pudding, be sure to leave me a review and some feedback, I love hearing what you have to say!

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Warm Regards,

Dhwani.