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My review
Mahalabia (Middle Eastern-Style Milk Pudding)
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Amel
"This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top."
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Ingredients
2 h 25 m servings 326Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Combine milk and sugar together in a saucepan; bring to a boil.
- Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
- Refrigerate milk mixture until completely cooled, 2 to 4 hours.
Footnotes
- Cook's Note:
- You can use skim milk if you like. Some Arabic regions use rice with it; you can use 1 cup of rice in 2 cups of milk after boiling to bind it.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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Newest
6/5/2017
It came out great! I made it twice, the second time I substituted cardamom with a mixture of equal amounts of Nutmeg and Cinnamon. It tasted just as good!
9/14/2014
This recipe is perfect as it is, I wouldnt change anything in it. I put 1tsp ground cardamom as I didnt had whole on hand. With nuts on top it's delicious
2/21/2018
Very tasty, but the preparation caused me a fair amount of distress because the mixture started to stick and burn at the bottom of the saucepan, leaving unpleasant chunks of stuff in the pudding...