Muhalabia is a delicious Middle Eastern milk pudding that comes together using just 4 ingredients and about 15 minutes. All you need is whole milk, sugar and cornstarch along with your flavouring of choice (cardamom, rose water, or orange blossom water) and this will be an easy dessert to have in your fridge. Top with nuts and serve in individual cups for a beautiful presentation.

Mahalabia (or Muhallebi) Milk Pudding in a serving cup garnished with pistachio and rose buds

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Mahalabia is an iconic middle eastern dessert like Baklawa and Znoud El Sit. It’s made in virtually every country across the region – and its also known as “Muhallebi” in Turkey. My favourite thing about it? The fact that I can make it ahead of time and have it ready to go in the fridge.

How to make Mahalabia using both corn starch or rice flour

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 it 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, while cold, until the corn starch/rice flour is dissolved.

Then you add the cream and whisk over medium heat continuously for about 10 minutes until the mixture has thickened to a pudding consistency. I’ve tested it without cream (using only milk), and while it works, I find that the cream adds a luxurious flavour and more depth.

Mahalabia (or Muhallebi) Milk Pudding in a serving cup garnished with pistachio and rose buds

To flavour it, you can add a bit of cardamom, orange blossom water or rose water. My go-to is cardamom simply because I am obsessed with it.

You can then spoon it into serving cups, or a large dish, and pop them in the fridge to cool for at least a few hours. Garnish with nuts only when you’re ready to serve and enjoy!

Mahalabia (or Muhallebi) Milk Pudding in a serving cup garnished with pistachio and rose buds

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If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

A glass dessert cup filled with creamy Mahalabia, garnished with chopped pistachios and dried rosebuds, sits on a pink tray. Another similar Muhallebi dessert is visible in the background.
4.92 from 62 ratings

Mahalabia | 4 Ingredient Middle Eastern Milk Pudding

Yield: 5 servings
Prep: 5 minutes
Cook: 10 minutes
Chill Time: 2 hours
Total: 2 hours 15 minutes
Author: Amina Al-Saigh
Fancy a 10 minute dessert? This Middle Eastern Milk Pudding is delicious, flavored with orange blossom water and uses only 4 ingredients! A must try for a quick dessert fix.
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Ingredients
 

  • 4 cups whole milk, 1 litre
  • 7 tablespoons corn starch , OR 12 tablespoons rice flour
  • 3/4 cups sugar, use up to 1 cup of sugar as preferred
  • 1 cup whipping cream, optional. If you don’t want to add it, replace with 1 cup milk
  • 1 1/2 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

Notes

– Using corn starch will yield a smooth consistency, while rice flour will have a bit of texture. Using either one per preference
Serving: 1serving, Calories: 439kcal, Carbohydrates: 51g, Protein: 8g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 77mg, Sodium: 88mg, Potassium: 346mg, Fiber: 0.3g, Sugar: 41g, Vitamin A: 1016IU, Vitamin C: 0.4mg, Calcium: 274mg, Iron: 0.2mg
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