Muhallabia: A Traditional Middle Eastern Milk Pudding Recipe

Ingredients

  • 4 cups of full-fat milk
  • 1/2 cup of sugar
  • 5 tablespoons of cornstarch
  • 1/2 cup of water
  • 1 tablespoon of rose water
  • 1 tablespoon of orange blossom water
  • 1/4 cup of chopped pistachios for garnish
  • 1 tablespoon of ground cinnamon for garnish

Steps and instructions

  1. Pour the milk into a large saucepan and place it over medium heat. Add the sugar to the milk and stir until it is completely dissolved.
  2. In a separate bowl, mix the cornstarch with water until it forms a smooth paste. Make sure there are no lumps in the mixture.
  3. Once the milk starts to heat up, gradually add the cornstarch mixture to the saucepan. Stir continuously to ensure the mixture combines well with the milk and there are no lumps.
  4. Keep stirring the mixture over medium heat until it starts to thicken. This process can take around 10-15 minutes.
  5. When the mixture has thickened to a custard-like consistency, remove the saucepan from the heat. Stir in the rose water and orange blossom water.
  6. Pour the mixture into individual serving dishes or a large bowl. Smooth the top with the back of a spoon or spatula.
  7. Allow the mixture to cool at room temperature. Once cooled, place the dishes in the refrigerator to chill for at least 2 hours, or until the muhallabia is completely set.
  8. Before serving, garnish each dish with chopped pistachios and a sprinkle of ground cinnamon. Enjoy your delicious muhallabia!

Tools for making

Recipe variations

  • Replace the rose water and orange blossom water with vanilla extract for a classic vanilla flavor.
  • Add a pinch of cardamom powder to the milk mixture for a subtle, aromatic twist.
  • Top the muhallabia with a drizzle of honey or caramel sauce for added sweetness.
  • Sprinkle toasted almond slices or shredded coconut on top for extra crunch and flavor.
  • For a creamy and rich variation, substitute some of the milk with heavy cream.
  • Experiment with different types of nuts for garnish, such as crushed walnuts or slivered almonds.
  • If you prefer a thicker consistency, increase the amount of cornstarch used in the recipe.
  • For a dairy-free version, substitute the milk with almond milk or coconut milk.

Recipe overview

Muhallabia is a traditional Middle Eastern dessert that's both rich and refreshing. Made with simple, everyday ingredients like milk, sugar, and cornstarch, this dessert is flavored with rose and orange blossom water, giving it a distinctive, fragrant twist. This classic dish is easy to make, yet its unique flavors and silky texture make it a delightful treat for any occasion. This recipe takes you through the process step by step, making it simple even for beginners. Garnished with chopped pistachios and a sprinkle of cinnamon, Muhallabia is a dish that's sure to impress your guests. Enjoy the process of making this delightful dessert and savor its exquisite taste!

Common questions

  1. Can I use low-fat milk instead of full-fat milk?
  2. Yes, you can use low-fat milk, but keep in mind that using full-fat milk will result in a creamier and richer texture.
  3. Can I substitute the sugar with a sweetener?
  4. Yes, you can use a sweetener of your choice instead of sugar. Keep in mind that the taste may slightly differ.
  5. Can I use a different type of nut for garnishing?
  6. Yes, you can use any nut of your preference for garnishing, such as almonds or cashews.
  7. Can I skip the rose water or orange blossom water?
  8. Yes, you can omit the rose water or orange blossom water if you prefer. However, they add a delightful floral aroma to the dessert.
  9. Can I make muhallabia ahead of time?
  10. Yes, you can make muhallabia ahead of time. It can be refrigerated for up to 2 days before serving.

Serving dishes and utensils

  • Saucepan - A large saucepan is needed to heat and cook the milk mixture.
  • Whisk - A whisk is essential for stirring and combining the milk, sugar, and cornstarch mixture.
  • Bowls - You will need separate bowls for mixing the cornstarch with water and for serving the muhallabia.
  • Serving dishes - Individual serving dishes or a large bowl are required for serving the muhallabia.
  • Spoon or spatula - A spoon or spatula can be used to smooth the top of the muhallabia before chilling.
  • Refrigerator - You will need a refrigerator to chill the muhallabia until it is completely set.

Origin stories

Muhallabia, an enchanting dessert, hails from the Middle East, a land known for its rich history and dazzling array of cultural offerings. Its name is derived from the Arabic word 'muhallab', meaning a milk-based pudding. This delectable dish has been delighting palates for centuries, originating during the Abbasid Caliphate in the Middle East and spreading its popularity far and wide. Interestingly, it is said that the dessert got its name from Al-Muhallab ibn Abi Sufra, an Arab nobleman and a gourmand who adored this sweet concoction and popularized it. From the royal courts of Middle Eastern emirs, it travelled to every household, being an inseparable part of festive feasts and daily delights. Today, this silky and aromatic pudding has carved an indelible niche in the hearts of dessert lovers across the globe. Its simplicity is its charm, with the ethereal notes of rose water and orange blossom water adding a fragrant allure to it. Topped with a sprinkle of ground cinnamon and pistachios, munching on Muhallabia is akin to biting into a piece of Middle Eastern history.

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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