Mahalabia (Middle Eastern-Style Milk Pudding)

4.7
(6)

This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.

close up view of Mahalabia (Middle Eastern-Style Milk Pudding) garnished with nuts in a white bowl
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Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 25 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 3 cups milk

  • ¾ cup white sugar

  • 1 cup cold water

  • 6 tablespoons cornstarch

  • 1 cup heavy whipping cream

  • 1 tablespoon rose water

  • 2 cardamom pods, crushed

Directions

  1. Combine milk and sugar together in a saucepan; bring to a boil.

  2. 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.

  3. Refrigerate milk mixture until completely cooled, 2 to 4 hours.

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 (per serving)

326 Calories
17g Fat
39g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 326
% Daily Value *
Total Fat 17g 22%
Saturated Fat 11g 54%
Cholesterol 64mg 21%
Sodium 67mg 3%
Total Carbohydrate 39g 14%
Dietary Fiber 0g 1%
Total Sugars 31g
Protein 5g
Vitamin C 1mg 3%
Calcium 171mg 13%
Iron 0mg 1%
Potassium 218mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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