Delicious and Creamy Muhalabia Recipe: A Traditional Middle Eastern Milk Pudding

Ingredients

  • 4 cups of milk
  • 1/2 cup of sugar
  • 1/4 cup of cornstarch
  • 1 teaspoon of rose water
  • 1 tablespoon of orange blossom water
  • Ground pistachios, for garnish
  • Ground cinnamon, for garnish

Steps and instructions

  1. Combine 3 1/2 cups of milk and sugar in a saucepan over medium heat, stirring until the sugar is dissolved.
  2. In a separate bowl, whisk the cornstarch with the remaining 1/2 cup of cold milk until smooth.
  3. Gradually add the cornstarch mixture to the heated milk, stirring continuously.
  4. Continue to cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency.
  5. Remove the saucepan from the heat and stir in the rose water and orange blossom water.
  6. Pour the mixture into serving dishes and leave to cool at room temperature.
  7. Once cooled, cover the dishes and refrigerate them for a few hours until the muhalabia is set and chilled.
  8. Before serving, garnish the muhalabia with ground pistachios and a sprinkle of cinnamon.

Tools for making

  • Saucepan - Used to heat and cook the milk mixture.
  • Whisk - Used to whisk the cornstarch with milk and to stir the mixture while cooking.
  • Serving dishes - Used to pour and set the muhalabia.
  • Refrigerator - Used to chill and set the muhalabia before serving.
  • Ground pistachios - Used as a garnish for the muhalabia.
  • Ground cinnamon - Used as a garnish for the muhalabia.

Recipe variations

  • Instead of rose water and orange blossom water, use vanilla extract for a classic vanilla-flavored muhalabia.
  • Add a pinch of saffron strands to the milk while heating for a vibrant saffron-infused muhalabia.
  • Serve the muhalabia with a drizzle of honey or maple syrup for added sweetness.
  • Sprinkle crushed pistachios or almonds on top of the muhalabia for a different nutty flavor.
  • Add a tablespoon of cocoa powder to the cornstarch mixture for a chocolate twist on muhalabia.
  • For a dairy-free version, use almond milk or coconut milk instead of regular milk.
  • Experiment with different flavors such as cardamom, cinnamon, or nutmeg to customize the taste.

Recipe overview

Muhalabia is a deliciously creamy and refreshing Middle Eastern dessert, often enjoyed during Ramadan. This milk pudding is flavored with rose water and orange blossom water, giving it a unique and delightful taste. Our version of the recipe is easy to prepare and requires only a few common ingredients. You will be gently cooking a sweetened milk and cornstarch mixture until it thickens, before adding in the aromatic waters. The final dessert is served chilled, garnished with ground pistachios and a touch of cinnamon for a beautiful presentation and added flavor. This muhalabia recipe is a wonderful treat to enjoy at the end of a meal or as a sweet snack.

Common questions

  1. Can I use a non-dairy milk alternative? Yes, you can substitute dairy milk with non-dairy alternatives such as almond milk or coconut milk.
  2. What can I use as a substitute for rose water and orange blossom water? If you don't have rose water or orange blossom water, you can use vanilla extract or almond extract as alternatives for flavoring.
  3. How long does it take for the muhalabia to set? The muhalabia needs to be refrigerated for a few hours until it is fully set and chilled. This typically takes around 2-4 hours.
  4. Can I make muhalabia ahead of time? Absolutely! Muhalabia is a great make-ahead dessert. You can prepare it a day in advance and keep it refrigerated until ready to serve.
  5. Can I add any additional toppings or garnishes? Certainly! In addition to ground pistachios and cinnamon, you can also add slivered almonds, chopped dates, or a drizzle of honey as extra toppings to enhance the flavor and presentation.

Serving dishes and utensils

  • Saucepan - A medium-sized saucepan for heating and cooking the milk mixture.
  • Whisk - Used to whisk the cornstarch with milk and to stir the mixture while cooking.
  • Serving dishes - Individual serving dishes or bowls to pour and serve the muhalabia.
  • Cover/lid - A cover or lid to protect the muhalabia while it cools and sets in the refrigerator.
  • Refrigerator - A refrigerator to chill and set the muhalabia before serving.
  • Garnishing tools - Ground pistachios and ground cinnamon for garnishing the muhalabia before serving.

Origin stories

Muhalabia, a creamy and silky dessert, hails from the heart of the Middle East. Its origin traces back to the Abbasid Caliphate in the Middle East during the medieval era. The story goes that this humble pudding was named after Al-Muhalabi, a Persian cook who served it to a Caliph. The Caliph, swept away by the delicate flavors and comforting texture, declared it one of his favorite dishes and named it in honor of the cook. The popularity of Muhalabia has since spread across the Middle East and North Africa, each region adding its own unique twist. But all iterations hold true to their roots, offering a simple, soothing dessert that pays homage to its historic origins. Today, from the bustling markets of Lebanon to the aromatic kitchens of Morocco, Muhalabia remains a cherished treat, bridging centuries of culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.