Silky milk pudding, Mahalabia, sometimes called Muhallebi, is a rich creamy dessert that is very popular throughout the Arab nation. With only 4 ingredients and 10 minutes cooking time, this is the easiest dessert you can put quickly on the table.
Next time, try this easy creme brulee recipe.
Mahalabia is bound to please the most demanding tastebuds as it's creamy and luxurious. Top with your favorite chopped nuts, edible flowers, rose or orange blossom water and you can take this simple milk pudding from good to an insanely delicious and decadent dessert.
I love making Mahalabia when we are craving something sweet and creamy but don't have much on hand. With only 4 easy ingredients, this Mahalabia recipe can easily be made stove top before cooking dinner. Let it chill while having dinner and an amazing milk pudding ready to eat at the end of the meal.
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❓Why This Recipe Works
- Only takes 10 minutes to cook stove top and an hour in the refrigerator.
- Easy pantry ingredients you probably have on hand now.
- Great for trying different variations. Kid's love adding their own toppings.
- Looks fancy and luxurious when garnished with chopped edible rose petals and pistachios. Guests will think you've been cooking all day!
The perfect dessert to make when you are pressed in time or right before dinner. This Middle Eastern milk pudding is creamy and delicious!
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium saucepan add milk, sugar and corn starch.
- Whisk everything together on cold, until the sugar and cornstarch dissolve. Heat the milk mixture on medium low heat, keep on stirring while it heats up until it bubbles and thickens.
- Remove from the heat and stir in vanilla extract or your flavoring extract.
- Pour into individual small bowls, dessert glasses or into a big serving bowl. Cool down to room temperature for about 30 minutes on your countertop.
- Refrigerate for an hour to set. Garnish with nuts or dried fruits before serving.
💡 Tips
- Mix cornstarch with the milk while it is cold, do not heat up the milk.
- Keep stirring while the mixture is heating up so it will be smooth and silky.
- I like eating Mahalabia warm and sometimes hot, but this is just me. The traditional way to serve it is chilled.
👩🍳 Variations
- Garnish Mahalabia with cinnamon, nuts, raisins, fresh fruits or serve plain.
- You can substitute heavy whipping cream for part of milk with a 1:1 ration for extra richness.
- Some people use to add 3-4 tablespoons of table cream, others use butter to add richness to the Mahalabia.
- I've also tried making Mahalabia with a mixture of flour and cornstarch, but really I like this simple one better and this is what I was brought up with. So you may experiment with that as well.
🧺 Storage
- Cover with plastic wrap and refrigerate for up to 5 days. It might form a thin layer on the top but this is totally normal.
- Please note, if you refrigerate nut garnished milk pudding the nuts will get softer as they stay in the fridge.
💬 FAQs
Yes, although I have never tried it, you can use almond milk, soy milk and even coconut milk. Different milks will give you different flavor and textures. Traditionally and authentic Mahalabia is made with whole milk and that is what I prefer to use. As it is easy to make, you can try each to see which you like best.
Anything! I love to serve in little glass cups, but you can also use glass bowls, cocktail glasses, little coffee cups, ramekins, whatever you have on hand. I find glass containers make it look prettier, especially if you're having guests.
Traditionally it's garnished with rose petals and chopped pistachios. Chopped almonds are pleasant as well. Cardamom seeds grounded up and cinnamon are a good combo. You can also garnish Mahalabia with chopped fresh or dry fruit and even a drizzle of chocolate!
📣 More Recipes From the Blog
- If you are into creamy no bake desserts, try this Strawberry Jello Mold . It is a fun way and easy way to serve layered strawberry jello in a bundt.
- Say you made a lot and you have leftover that you do not want to eat as is, give them a new life and use it to make Kunafa, Qatayef or these super easy Lebanese dessert.
- This is an easy creme brulee recipe that will make you wonder why you haven't tried this classy dessert before!
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Mahalabia ( Milk Pudding)
Ingredients
- 4 cups milk
- 1/2 cup granulated sugar 100g or to taste
- 6 Tablespoons cornstarch 60g
- 2 teaspoon vanilla extract
For garnishing: dried fruits, nuts, edible flowers or ground cinnamon
Instructions
- In a saucepan add milk, sugar and cornstarch.
- Whisk everything together on cold, until the sugar and cornstarch dissolve.
- Heat the mixture on medium, keep on stirring while it heats up until it bubbles and thickens.
- Remove from heat and stir in vanilla extract or your flavoring extract.
- Let it cool down slightly, then pour into individual dessert glasses or onto a big serving bowl.
- Cool down to room temperature for abbot 30 minutes on your countertop.
- Refrigerate for an hour to set.
- Garnish with nuts or dried fruits before serving.
Notes
- Mix cornstarch with the milk while it is cold, do not heat up the milk.
- Keep stirring while mixture is heating up so it will be smooth and silky.
- I like like eating Mahalabia warm and sometimes hot, but this is just me. The traditional way to serve it is chilled.
- Garnish Mahalabia with cinnamon, nuts, raisins or serve plain.
- You can substitute heavy whipping cream for part of milk with a 1:1 ration for extra richness.
- Some people used to add 3-4 tablespoons of table cream, others use butter to add richness to the Mahalabia.
- I've also tried making Mahalabia with a mixture of flour and cornstarch but really I like this simple one better and this is what I was brought up with. So you may experiment with that as well.
- You may flavor Mahalabia with anything you like. Orange blossom water, rose water, cinnamon, ground cardamom are the most used.
- You can pour it in a big oven dish and put it under the broiler to get a nice caramelized layer on the top.
- Cover with plastic wrap and refrigerate for up to 5 days. It might forma a thin layer on the top, but this is totally normal.
- Please note if you refrigerate nut garnished milk pudding the nuts will get softer as they stay in the fridge.
Sara
I don’t know why I was always intimidated by making this. I tried your recipe. It’s so easy, uses only a few ingredients and came out perfect. It’s refreshing too. Thank you so much!
Amira
Glad you liked it Sara and found it easy. Thanks for the feedback.
Anna Likousis
I love it...
Amira
Thanks Anna, you are awesome!
Frances A
Thank you for your wonderful recipes
Amira
Thank you so much.