milk pudding

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.

Mahalabia | 4 Ingredient Middle Eastern Milk Pudding

(or 1 L) whole milk

corn starch OR 12 tablespoons rice flour

sugar

whipping cream (optional.

cardamom

Pistachio

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

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!!!!

Made it. Everyone loved it. They told me to keep the recipe somewhere safe! Thank you for sharing!

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 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.

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 :)

Try making this classic Italian dessert with delicate vanilla and a fresh strawberry topping. The perfect light sweet for a chilled summer gathering

Vanilla panna cotta

½ sheets gelatine

milk

double cream

caster sugar

vanilla pod, split lengthways

strawberries,

strawberry compote, to serve

Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.

Pour the milk and cream into a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.

To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

Muhalabia is a Middle Eastern milk pudding similar to Italian panna cotta but finished with rose water and pistachios. It has a smooth and creamy texture with a delicate sweetness. Plus, it can be made in advance. This delicious, easy, gluten- and fuss-free dessert is perfect for a holiday brunch or dinner party. This recipe will yield four 1-cup servings or eight 1/2-cup servings.

Mahalabia (Rose Water Milk Pudding)

whole milk or almond milk

cornstarch

rosewater

unsalted shelled pistachios, (crushed, for garnish)

Make the pudding: In a cold medium saucepan, whisk together the milk, sugar, and cornstarch until the cornstarch and the sugar have dissolved completely.

Heat the milk: Set the saucepan over medium-high heat and bring to a gentle boil. Whisk constantly so the milk doesn’t stick to the bottom of the pan. Lower the heat to medium and continue to whisk until the mixture thickens, about 10 minutes.

Season the pudding: Remove the saucepan from the heat and whisk in the rose water.

Chill: Divide the pudding into 4-8 individual cups. Make sure to leave some space for the macerated strawberries. Set aside to cool, then refrigerate until the pudding is completely set and firm, about 2-3 hours or up to 2 days.

To Make the Muhalabia (Milk Pudding):

Season the strawberries: In a medium bowl, stir together the strawberries, sugar, and rosewater. Let stand at room temperature until the juices are released, at least 30 minutes or up to 2 hours. After at least 30 minutes, refrigerate until you are ready to serve (up to one day).

To Make the Maccerated Strawberries:

Garnish and serve: Top the pudding with macerated strawberries. Garnish with the crushed pistachios and serve cold.

To serve:

Milk pudding is super rich and soft; one bite and it melts into your mouth. You can also swap for coconut milk if you want a lactose-free alternative. Give this easy and delicious dessert a try, and I promise you will love it!

Milk Pudding

Sugar

coconut shreds

Add half of the milk into a non-stick pot and add in sugar; mix till combined.

In a bowl, add in the rest of the milk, and add in cornstarch, mix till fully combined.

Bring the pot with sugar and milk to the stove, and turn the heat to medium-low. Cook on medium-low heat for 3-4 minutes or until the milk has heated. MAKE SURE IT IS NOT SIMMERING ***

Next, mix the cornstarch mixture while slowly pouring it into the pot. Keep stirring until it becomes a thick consistency, around 4 minutes.

Line the container with parchment paper, and pour in the mixture. Let it rest for around 1-2 hours or until fully cooled down.

Cut into bite-size pieces and coat with shredded coconut, and enjoy!

This is a great recipe a little bit more on the milky side than I thought, but still amazing and very easy

Tried out this recipe for my daughters, they were bouncy and delicious, they loved them!

I liked the recipe and followed it exactly, but my pudding never set enough to cut into cubes, I would have liked more in depth instructions on that part

Please ignore my last comment I realized there was milk milk in it

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