Mahalabiya: A Creamy Middle Eastern Dessert Recipe

Ingredients

  • 4 cups of full fat milk
  • 1/2 cup of sugar
  • 1/4 cup of cornstarch
  • 1/2 cup of water
  • 1 teaspoon of rose water
  • 1 teaspoon of orange blossom water
  • 1 tablespoon of shredded unsweetened coconut (optional)
  • Sliced almonds and ground cinnamon for garnish

Steps and instructions

  1. Combine the sugar and milk in a saucepan over medium heat. Stir until the sugar is completely dissolved.
  2. In a separate bowl, mix the cornstarch with the water until it forms a smooth liquid.
  3. Slowly pour the cornstarch mixture into the saucepan with the milk and sugar, while stirring constantly.
  4. Continue to cook over medium heat, stirring regularly, 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. If you want to add coconut, stir in the shredded coconut at this point.
  7. Pour the mixture into serving dishes or glasses and let it cool down at room temperature for about 20 minutes.
  8. After the mahalabiya has cooled, cover the dishes with plastic wrap and refrigerate for at least 2 hours, or until completely chilled and set.
  9. Before serving, garnish each dish with a sprinkle of ground cinnamon and a few sliced almonds.

Tools for making

  • Saucepan - A medium-sized saucepan to heat and cook the milk mixture.
  • Whisk - A whisk to stir and combine the ingredients smoothly.
  • Bowl - A bowl to mix the cornstarch with water and create a smooth liquid.
  • Serving dishes or glasses - Dishes or glasses to pour and serve the mahalabiya.
  • Plastic wrap - To cover the dishes or glasses and refrigerate the mahalabiya.
  • Spoon - A spoon to stir the mixture while cooking and serve the dessert.

Recipe variations

  • Add a tablespoon of cocoa powder to the mixture for a chocolate-flavored mahalabiya.
  • Replace the rose water and orange blossom water with vanilla extract for a classic vanilla-flavored mahalabiya.
  • Add a teaspoon of ground cardamom to the mixture for a unique and aromatic twist.
  • Sprinkle crushed pistachios on top of the mahalabiya for a nutty and colorful garnish.
  • Substitute coconut milk for regular milk for a creamy and tropical version.
  • Add a tablespoon of finely ground semolina for a slightly different texture.
  • Replace the sugar with honey or maple syrup for a natural sweetener option.
  • Top the mahalabiya with fresh berries or a fruit compote for a fruity twist.
  • Experiment with different garnishes such as toasted coconut flakes or grated dark chocolate.

Recipe overview

Indulge your sweet tooth with the creamy and aromatic Mahalabiya, a traditional Middle Eastern dessert. This delightfully simple recipe transforms basic ingredients like milk, sugar, and cornstarch into a luxurious custard-like dessert. Infused with the exotic flavors of rose and orange blossom water, the Mahalabiya offers a unique taste experience that's sure to impress. Optionally enhanced with shredded coconut, and finished off with a garnish of sliced almonds and a sprinkle of ground cinnamon, this dessert is not only delicious but also visually appealing. Expect a preparation time of around 20 minutes, followed by a chilling period of at least 2 hours. The end result is a refreshing and satisfying dessert that's the perfect finale to any meal.

Common questions

  1. Can I use low-fat milk instead of full-fat milk? No, it is recommended to use full-fat milk for the best texture and creaminess in the mahalabiya.
  2. Can I substitute the cornstarch with another thickening agent? Cornstarch works best for this recipe to achieve the desired consistency. It is not recommended to substitute it with other thickeners.
  3. Can I skip the rose water and orange blossom water? While the rose water and orange blossom water add a delightful fragrance and flavor to the mahalabiya, you can omit them if you prefer or if they are not readily available. However, they do enhance the overall taste of the dessert.
  4. Can I add other flavors or toppings? Absolutely! You can experiment with different flavors such as cardamom or vanilla extract. Additionally, you can customize the toppings with chopped pistachios, dried fruits, or a drizzle of honey.
  5. How long can I store the prepared mahalabiya? You can store the mahalabiya in the refrigerator for up to 3 days. Just make sure to cover it well with plastic wrap or an airtight container.

Serving dishes and utensils

  • Saucepan - For heating and cooking the milk mixture.
  • Whisk - To mix the cornstarch with water and to stir the milk mixture while cooking.
  • Bowls - To mix the cornstarch with water and to serve the mahalabiya.
  • Serving dishes or glasses - To pour and present the mahalabiya.
  • Plastic wrap - To cover the dishes and refrigerate the mahalabiya.
  • Ground cinnamon - For garnishing the mahalabiya.
  • Sliced almonds - For garnishing the mahalabiya.

Origin stories

Mahalabiya is a staple dessert in the Middle Eastern culinary world, beloved for its silky texture and subtle aromatic flavors. Its origins are believed to trace back to the Persian Empire, where a similar milk pudding was made with barley. Over time, as trade routes expanded and culinary influences intermingled, the recipe evolved into what we now know as Mahalabiya. The dessert is often enjoyed during Ramadan, served chilled after a day of fasting, providing a refreshing and satisfying end to the meal. Its delicate flavors of rose and orange blossom waters evoke the essence of a blooming oasis, offering a sweet solace in every spoonful. This humble pudding encapsulates the essence of Middle Eastern hospitality - simple, comforting, and brimming with warmth.

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.

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