Imagine a dessert so creamy, so delicate, it's like a whisper of sweetness dancing on your tongue. Mahalabia, the legendary Middle Eastern milk pudding, is not just a dessert – it's a culinary experience that transports you to the bustling streets of the Middle East with every spoonful. This luxurious treat combines the simplicity of milk and sugar with the exotic touch of rose water, creating a dessert that's both comforting and sophisticated. Whether you're a culinary adventurer or a dessert enthusiast, this recipe will unlock a world of flavor that's sure to impress your family and friends!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 cups milk
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1 tsp rose water
- 1/4 cup crushed pistachios (for garnish)
Instructions
- In a medium saucepan, combine 2 cups of milk and 1/4 cup of sugar. Place the saucepan over medium heat and stir gently until the sugar dissolves completely. Be careful not to let the milk come to a boil.
- In a separate bowl, mix 1/4 cup of cornstarch with a few tablespoons of the warm milk mixture to create a smooth slurry. This will help prevent lumps from forming when you add the cornstarch to the rest of the milk.
- Once the sugar has dissolved, gradually whisk the cornstarch slurry back into the saucepan with the milk. Continue to cook the mixture over medium heat, stirring constantly with a whisk or wooden spoon.
- As the mixture heats, it will begin to thicken. Keep stirring for about 5-7 minutes until it reaches a smooth and creamy consistency, similar to a thick custard.
- Once thickened, remove the saucepan from the heat and stir in 1 teaspoon of rose water. This will add a fragrant floral flavor to the pudding.
- Pour the pudding mixture into individual serving cups or bowls. Allow it to cool at room temperature for about 10 minutes before transferring to the refrigerator.
- Chill the Mahalabia in the refrigerator for at least 1 hour, or until completely set and cold.
- Before serving, garnish each portion with 1/4 cup of crushed pistachios, sprinkling them generously on top of the pudding for added texture and flavor.
- Serve the Mahalabia chilled and enjoy this delightful Middle Eastern dessert!
Tips
- Cornstarch is the key to achieving the perfect pudding consistency. Always mix it with a little warm milk first to prevent lumps.
- Use fresh, high-quality rose water for the most authentic and fragrant flavor.
- Stir constantly while cooking to prevent the milk from scorching or forming a skin.
- For an extra luxurious touch, use whole milk for a creamier texture.
- Let the pudding cool completely before refrigerating to ensure it sets properly.
- Experiment with garnishes – while pistachios are traditional, you can also try a sprinkle of cinnamon or a drizzle of honey.
- Serve in clear glasses to showcase the beautiful white pudding and green pistachio topping.
- Mahalabia is best enjoyed chilled, so prepare it in advance for the most refreshing dessert experience.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 28g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
