Pairs well with Mahalabia (Middle Eastern Milk Pudding)
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Mahalabia (Middle Eastern Milk Pudding)
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A famous Middle Eastern milk pudding, especially popular during Ramadan, flavored with rosewater, almond, or orange blossom and garnished with nuts.
00:20:00 total
Serves 4
easy
Dessert Various
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Ingredients
- milk - 4 cups (regular milk)
- sugar - 3/4 cup (granulated sugar)
- corn starch - 1/2 cup (cornstarch for thickening)
- flavoring - 2 teaspoons (rosewater, almond, or orange blossom water)
- pistachios - watch the video to see (chopped, for garnish)
- almonds - watch the video to see (chopped, for garnish)
Instructions
- Mix dry ingredients: In a bowl, mix together the sugar and corn starch until well combined.
- Make slurry: Add about 1/4 cup of the milk to the sugar and corn starch mixture and stir until smooth with no lumps.
- Heat milk: In a saucepan over medium heat, heat the remaining milk until hot and bubbly but not boiling, about 15 minutes, stirring frequently to prevent burning.
- Cook pudding: Slowly add the cornstarch and sugar slurry into the hot milk while stirring continuously. Cook for 2 to 5 minutes until the mixture thickens.
- Add flavoring: Remove from heat and stir in the flavoring of your choice (rosewater, almond, or orange blossom).
- Chill pudding: Pour the pudding into small serving bowls and refrigerate for 2 to 4 hours until set.
- Garnish and serve: Before serving, sprinkle chopped pistachios or almonds on top.
