This Muhallebi recipe is a classic Middle Eastern milk pudding and one of the easiest, most refreshing, delicious desserts to prepare. It is made with only a handful of ingredients, milk, sugar, and corn starch, combined in a few simple steps to create a smooth pudding-like dessert.
Muhallebi is a delicious Middle Eastern milk pudding dessert known for its creamy and delicate texture. It is a popular treat enjoyed not only in Palestine but also across various Middle Eastern countries in the region. Similar to another famous dessert rice pudding and chocolate custard pudding, both are chilled desserts, unlike semolina pudding which is more popular to serve in colder weather.
I love this dessert, I grew up eating it as a kid and now I make it to often during summer. It's a light healthy dessert that the entire family will enjoy served chilled in small little cups and garnished with nuts.
What is Muhallebi?
Muhallebi, also spelled as mahalabia, muhalabiya or muhallabi, is a traditional Middle Eastern dessert known as milk pudding that is enjoyed in various countries throughout the region. It is a creamy middle eastern milk pudding, with milk being the main ingredient, a dessert with a smooth and delicate texture.
Muhallebi is typically made with ingredients such as milk, sugar, and fragrant flavorings like rose water or orange blossom water. This creamy middle eastern dessert is often garnished with nuts, such as pistachios or almonds, and sometimes sprinkled with ground cinnamon or shredded coconut which can add an extra flavorful texture.
Jump to:
Equipment
Medium Size Saucepan - to use for cooking all ingredients.
Utility Whisk - to use for mixing all the ingredients.
Glass Dessert Bowls - for serving.
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Whole milk - full-fat milk gives this dessert a rich and delicious milk pudding flavor.
- Corn starch - to help with thickening the mixture aiming to more like a thick custard texture.
- White granulated sugar - to sweeten this recipe.
- Orange Blossom water - gives this dessert an extra aromatic flavor.
- Chopped Pistachios - adding nuts provides that crunchy nutty texture that pairs well with muhallebi.
- Edible Rose Petals - for decorations (optional).
Instructions
Step 1 | Whisk the cornstarch in one cup of cold milk.
Step 2 | In a saucepan, combine the milk and sugar over medium-high heat.
Step 3 | Pour the cornstarch into the milk mixture in the saucepan.
Step 4 | Continue to stir over low heat until it thickens with a smooth consistency.
Step 5 | Remove from heat and stir in orange blossom water. Then pour into individual small cups.
Substitutions and Variations
- For a creamier outcome, you can add ½ cup of heavy cream with the milk.
- Other common alternative toppings can include shredded coconut and dusted ground cinnamon.
- You can pour the mixture into one large serving dish instead of small individual bowls.
- You can use rose water instead of orange blossom water.
Pro Tips
- Make sure corn starch is mixed and dissolved with cold milk, if added with warm/hot milk the mixture will create lumps and it will be hard to dissolve.
- To prevent the mixture from burning or sticking to the bottom of the pot, make sure to stir constantly after adding cornstarch until it thickens.
- To maintain a fresh and tastier taste, garnish nuts only before serving.
- Let it cool to room temperature, and then refrigerate for at least 2-3 hours.
- Muhallebi can be covered in plastic wrap and stored in the fridge for up to 5 days.
- Feel free to adjust the sweetness and drizzle honey or fresh fruits on top.
FAQ
Legend has it that Mahalabia owes its origin to Persia, all the way back to the 7th century during the Umayyad Dynasty. There was this Arab general called al-Muhallab ibn Abi Sufra. He had a Persian cook who served him the most delicious Persian milk pudding.
Yes, you can turn this recipe into vegan by using almond milk, coconut milk, or any other plant-based milk.
If you made this recipe I would love it if you could give me a 5-star rating and leave a comment below.
I also would like to hear about your experience making it, snap a picture and tag me on Instagram or Facebook.
Click here to subscribe to my newsletter and receive free and new recipes right into your inbox!
More Delicious Recipes
Muhallebi Recipe (Mahalabia)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Dessert
- Method: Stove
- Cuisine: Middle Eastern
Description
Muhallebi recipe is a classic Middle Eastern milk pudding, one of the easiest light refreshing delicious desserts to prepare. Made with only a handful of ingredients, milk, sugar, and corn starch, combined in a few simple steps to create a smooth pudding-like dessert.
Ingredients
- 4 cups of milk
- ½ cup of sugar
- ½ cup of corn starch
- 1 teaspoon of orange blossom water or rose water.
- Ground pistachios or almonds for garnish
Instructions
- In a separate bowl, take one cup of milk and dissolve the corn starch, whisk well creating a smooth paste.
- In a saucepan, combine the milk and sugar over medium heat. Stir occasionally until the mixture is heated but not boiling.
- Slowly pour the cornstarch mixture into the saucepan while stirring continuously to prevent lumps from forming.
- Continue stirring the mixture over medium-low heat, until it thickens to a custard-like consistency. This process may take about 10-15 minutes.
- Once the muhallebi has thickened, remove it from the heat and add the orange blossom water or rose water. Stir well to incorporate the flavor.
- Pour the muhallebi into individual serving bowls or a large serving dish. Let it cool to room temperature, and then refrigerate for at least 2-3 hours until it sets completely.
- Before serving, garnish the muhallebi with ground pistachios or almonds for added flavor and presentation.
Notes
- Make sure corn starch is mixed and dissolved with cold milk, if added with warm/hot milk the mixture will create lumps and it will be hard to dissolve.
- To prevent the mixture from burning or sticking to the bottom of the pot, make sure to stir constantly after adding corn starch until it thickens.
- To maintain a fresh and tastier taste, garnish nuts only before serving.
- Let it cool to room temperature, and then refrigerate for at least 2-3 hours.
- Mahalabia can be covered in plastic wrap and stored in the fridge for up to 5 days.
- Feel free to adjust the sweetness and drizzle honey or fresh fruits on top.
Linda says
This looks so delicious.
Wafa Shami says
★★★★★
Michel-Paul Holland says
I’ve been making this since the heat of summer came upon us. Here’s a variation I think works well. It adds a richness beyond that of milk without adding fat—which is another bonus. I use a can of sweetened condensed milk and put it in my four cup measure, then fill to the four cup mark with regular milk. I follow your method from that point on, but I’ve taken to adding a half teaspoon of mastic gum while I stir the pot, waiting for it to thicken. (Maybe it’s just me, but I really like the taste of it.). Rose water or orange blossom is added when off the heat. The end result is very creamy and since there’s sugar in the condensed milk, I don’t add any additional sugar. Thanks for your site! I love it!
★★★★★
Wafa Shami says
Thanks for your comment, I'm glad you found the site helpful. Condensed milk can work, but I prefer a healthier option. You can never go wrong with mastic gum -:), it adds a delicious flavor. Enjoy!
Sarah says
Thank you for the recipe Wafa, looks delicious! I cannot wait to try it out 👏
★★★★★
Wafa Shami says
You are welcome Sarah. Enjoy, would love to hear how it turned out.