I absolutely love easy desserts, especially when my family gets that craving and I don't have anything prepared. Which is why Mahalabia is my number one go-to dessert. It's a delicious Middle Eastern milk pudding that comes together using just 4 ingredients and about 10 minutes.
It is super popular in many Arabic countries much like Baklawa and Znoud El Sit. It is also known as "Muhallebi" in Turkey. Served in small cups and garnished beautifully, Mahalabia is an ancient Middle Eastern dessert.
How to make Mahalabia (Muhallebi) using both corn starch or rice flour
This dessert is so easy to make, anyone can make it. You have two options; you can either make it using corn starch or rice flour, based on your preference. Corn starch will yield a smooth consistency, while rice flour will have a bit of texture and it's actually closer to the way Mahalabia was made by my grandmothers in Iraq (starting from rice!). I make them both ways but use corn starch more often simply because I always have it in my cupboard. Here's how it goes:
- You start by adding whole milk, corn starch OR rice flour, and sugar in a pot and whisking everything together until the corn starch/rice flour is dissolved
- Then you add the cream (which is optional) and whisk over medium heat continuously for about 10 minutes until the mixture has thickened to a pudding consistency
- You then add a bit of cardamom, orange blossom water or rose water per preference
- You pour it into serving cups (you can do one big dish as well), pop in the fridge to cool for at least a few hours, garnish with nuts when ready to serve and enjoy!
What does Mahalabia taste like?
Mahalabia (Muhallebi) is a sweet milk pudding that will take on whatever flavour you choose to add. Traditionally, we use ground cardamom and garnish it with a dusting of cinnamon. However you can also use rose water or orange blossom water. I tend to alternate between them for a bit of change. If you're not big on cardamom or floral notes, you can add a bit of vanilla extract, almond extract, any other flavouring. You can also skip it all together for just a sweet milk pudding.
The cream I add is completely optional but I find it gives it more of a decadent and luxurious texture, which is the way I want to make it for guests. I often also skip it and just use milk. If you want to get fancy as well, you can add a fruit puree on top, like mango or apricot.
How to serve Mahalabia
Muhallebi is a classic, so we serve it often at gatherings and dinner parties, especially during Ramadan and Eid. Because it's a chilled dessert, it is so convenient for dinner parties because you don't need to do any last minute prep. You can garnish it with pistachios or a combination of nuts for a great crunch. You can also use shredded coconut or raisins on top, or even sprinkle it with cinnamon. Get creative!
The most beautiful way to serve it is in small individual dessert cups, and bring it out on a beautiful tray with some tea or coffee. It will add elegance to your meal!
If you make this milk pudding, be sure to leave me a review and some feedback, I love hearing what you have to say!
For more easy dessert recipes, check out:
- Aish El Saraya - Middle Eastern Bread Pudding
- Chocolate Lazy Cake - No Bake
- Easy Nutella Cookies
- 3 Ingredient Toffee Squares
Mahalabia | 4 Ingredient Middle Eastern Milk Pudding
Ingredients
- 4 cups or 1 L whole milk
- 7 tablespoons corn starch OR 12 tablespoons rice flour
- ¾ - 1 cups sugar based on preference
- 1 cup whipping cream optional. If you don't want to add it, replace with 1 cup milk
- 1.5 teaspoons ground cardamom OR 1 tablespoon orange blossom water OR 1 tablespoon rose water
- Pistachio for garnish or any other nuts, shredded coconut, raisins
Instructions
- In a pot, mix the whole milk, cream, sugar, and corn starch/rice flour and whisk well until dissolved
- Place pot on medium heat and whisk continuously for about 10 minutes until it starts to thicken
- Lower the heat to low and continue whisking for a few more minutes until thickened to a pudding consistency. Ensure you lower the heat and continue whisking so the milk does not catch the bottom of the pot and burn
- Remove from heat and add your flavouring of choice (cardamom, orange blossom water or rose water)
- Place in small dessert cups and refrigerate for 2-3 hours
- When ready to serve, garnish with nuts, coconut and/or raisins and enjoy
This seems very similar to British “custard,” like that made with Bird’s powder. Basically corn starch, sugar and milk, and vanilla instead of your spices, all of which sound wonderful. It was standard at every “pudding” (dessert) at my English Grammar School, and I often requested a serving of custard alone, without whatever else they were putting it on. Delicious!
Wow!! I just made this dessert and it is delicious! Half the amount is gone already because my family tried it hot with orange blossom water. I was glad I doubled the recipe so that I can save it for dessert. I will try the differenT toppings and flavors that you suggested. Thank you as always!
Just tried this recipe and it's so so good and super simple!
I used orange blossom water and topped it with pistachios and raisins.
Thank you for always sharing quick and simple recipes!
Thank you so much Lynn!
This was delicious and so quick to make. Thank you so much for sharing! I wanted to ask where i can buy the rose or edible flowers you have on top. I live in the GTA.
Hi Farah - so glad you enjoyed it! I buy mine from Amazon but maybe try your luck at south asian grocery stores?
Hi Amina.. apologies about the previous comment. A typing error on the name 🙏
Hi Shirin.. i wanted to try it out for a dinner party of 10-12 people. Was wondering if I could prepare this dessert a day before the dinner and keep refrigerated.. thanks in advance 🙂
Sorry typing error.. Amina
The mahalabia turned out great and I used rice flour (how your grandmas made that from scratch is mind-blowing!) with cashew milk and it turned out just like it would with regular dairy. What nuts would you recommend topping it with? I've got walnuts and pecans...
Thank you for sharing this quick and easy dessert recipe Amina!!! It's already gluten free and it's super easy to make lactose-free 🙂
I first had Mahalabia 25 years ago, and I have loved it since. I've made this recipe twice, once with rice flour and once with cornstarch. I loved both. I will absolutely make this regularly.
Can I replace the whole milk with non-dairy milk? Oat milk, for example? Or something thicker like coconut milk?
Thank you! So excited to try this.
Hi Asa - I can't say that I've tried it but I'm pretty sure it'll work out great! I say give it a try. The corn starch will give you that desired thickness. If you're doing coconut milk, I would add a bit of coconut cream for that luxurious texture. Let me know how it goes!
Thank you, Amina!! Will update you on how it goes 🙂
It looks really good! Can’t wait to try, inshallah.
Hope you enjoy it!
Tastes just like my mom used to make it! My kids loved it. Thank you for sharing this recipe. I'm excited to try everything else on your blog.
I'm so glad you enjoyed it Amaal!
Made it. Everyone loved it. They told me to keep the recipe somewhere safe! Thank you for sharing!
I'm so glad to hear that Aisha! 🙂
Absolutely divine!
Thank you Sana! 🙂
Hi Shirin! That's interesting! Did you try this recipe out? Just interested to know if you had questions or if there is something that didn't work out for you (due to the rating)? Let me know! 🙂
Omg!!!! I just made it!! Thank you a million times!!! It’s perfect! It tastes exactly like what my mom used to make. Thank you thank you thank you. I’ve been trying for years to find this recipe. ????????. This is the best mahalabia recipe. Thank you so much!!! You’re as awesome as your recipes!!!!
Aww Julie this is fantastic news! I'm so so glad that I was able to help you recreate a memory from your mom. 🙂 Thanks for the lovely review!