My Cookbook: Souk to Table 
Mahalabia (Muhallebi) | Middle Eastern Milk Pudding
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.
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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.
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!
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!
Mahalabia | 4 Ingredient Middle Eastern Milk Pudding
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
Made the recipe for a group of friends, your quantities & instructions were perfect. Thank you.
I am so glad it worked perfectly for you Angela. Thanks so much for the feedback!
Hi Amina,
I followed the recipe with grams and it was set to fully and it tasted wonderful….concern is do they loose their set consistency in hot and humid climate……since I was travelling and it loosed it’s set consistency……do share your reply.
Hi Vipuna – yes the pudding usually does need to be refrigerated and served shortly after coming out of the fridge. Like with any pudding, being in hot/humid weather for a while will definitely affect the consistency. Perhaps a cooler would work next time?
Thank you Amina, that is a great help.
I love this receipe, all the arab guests and family simply love it! It is easy to follow and I put both Rose and Orange blossom water ; -) and good to prepare in dmall glasses in advance.
It’s such a beautiful and easy dessert for guests – so glad you and your guests enjoyed it! Thanks for the review!
Hi Amina, thank you for sharing the recipe. It tasted wonderful, but didn’t set as it should have. Any suggestions?
Hi Mehwash. So mahalabia is meant to be a “soft” type of pudding, it won’t have the very set texture. Unless it was runny for you? If so, perhaps you needed to increase the cornstarch you used (especially if you don’t use measuring spoons). I will test this recipe again and include gram measurements to make it easier to replicate. Thanks!
Thanks! I tried the same measurements again and cooked it for longer. It turned out just the way I remember Mohalabia tasted when I first had it many years ago! Set, but still a bit wobbly!
Thank you so much!
What type of rice flour should I be using?
Hi Melissa! White rice flour is the one to use. I will update the recipe card with this note, thank you!
Fantastic recipe. I used all rice flour with cardamom and a bit less sugar. It was served with stewed quinces and they were delicious together. Thank you for such a delightful recipe!
Absolutely delicious. I make Mahalabia all the time in the winter; adding the whipping cream takes the Mahalabia to another level! Thank you for sharing your recipe!
Totally agree! Thanks for trying and loving it Lillian!
I loved this recipe. I made it with the rice flour.
I put some of it in my ice cream maker and it turned out amazing and stretchy almost like booza.
Wow – that is such a cool idea! I need to try it. Thanks for the feedback Addie!
Your pictured presentation is as beautiful as you!
Are those actual rosebuds amongst the crushed pistachios?
Thank you! Yes they are real rose buds. Mainly for looks, I don’t actually eat them 🙂
I used 1L of full cream milk and 1 cup of milk to replace cream. The Mahalabia tastes really good but the texture was runny. Any tips on how I can achieve better texture in my next try? Thanks! 🙂
Hi Syakirah! That is unfortunate. Did you ensure to measure the cornstarch using a 1 tbsp measuring spoon? That is the most important part to ensure it thickens to the right consistency 🙂
Yeap, I did use 1 tbsp of cornstarch measured with a measuring spoon. On my second try, I omitted 1 cup of milk and the consistency was much better. Thanks and do continue posting more delicious recipes!
Okay I’m glad to hear it worked out the second time! 🙂
Une recette parfaite et je rajoute une gousse de vanille et de l’extrait d’amande…
Thank you so much!
Followed your directions and it turned out just as delicious and creamy as I hoped! Served it at a lunch with a Middle Eastern theme and every one loved it! Thank you!
Amazing to hear Joyce – thank you for the feedback!
Thank you so much! This recipe was perfect 🤩
That’s meant to be 5 ⭐️! Not 4!
So wonderful to hear Aaliya! 🙂
Salaam Amina! I loved this recipe. I tend to like less sweet desserts so I adjusted the sugar and it came out perfect Alhamdulilah. The best tip was to continuously whisk so the milk doesn’t burn and also so you don’t get lumps (which my family kinda likes though actually haha). Thank you for sharing your lovely recipes with us❤️
So glad you enjoyed it Fatimah! Thanks so much for the feedback I appreciate it 🙂
I made this recipe and i liked it. I have done this milk pudding before but with another recipe. This one is much better. Thank you for sharing.
Hi Amina,
I really would like to try this recipe.
Can I substitute sugar with stevia or erythritol?
Thank you!
You can for sure! I don’t see why not. Any sweetener that suits you will work. You will have to adjust the amount to your preference. Good luck! 🙂
Would this work with coconut cream and coconut milk for a lactose-free version? It sounds so good!!
Yes I think it would definitely work! Try it and let me know!
Can You Also Make An Arabic Cake Pop?
Haha what a cool idea! Will have to start thinking about that one!
I just tried it with coconut milk/cream and it’s FANTASTIC. I confess I’ve not made the original yet, so I can’t speak to any comparability of taste or texture, but the coconut flavour is so so good with the orange blossom and I want to eat this forever.
Your recipe is very easy to follow. I halved it just for couple of my friends, and they just loved it. Thank you so much
Hi Amina
I am planning to make 50 for a Middle East lunch. How far ahead can I make it and can I freeze leftovers?
Thank you for your prompt response.
Hi Della! Sorry if this came too late! You can definitely make them 1-2 days in advance and place them in the fridge. I would not recommend freezing the leftovers as it may make the pudding consistency really watery! Let me know how your lunch went!
1/2 cup in my opinion is more than enough for the amount of other ingredients, I used a little less than one cup and it was overbearingly sweet.
Hi Coco – sugar in any dessert is per preference. The recipe is developed for the average person. If you know that you tend to not enjoy sweet desserts, I recommend adding the sugar bit by bit and tasting as you go. Unfortunately I cannot customize my recipes for different tastes. Please consider adjusting your recipe rating given this context. Thanks!