Mahalabia- Lebanese Milk Pudding
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This simple Lebanese Milk Pudding, also known as Mahalabia or Mhalabia is so easy and quick to make! With only 4 ingredients and 15 minutes of your time, you can make a sweet treat! Garnish with your favorite crushed nuts and serve it for dessert, breakfast or snack! Mahalabia is a also a great gluten-free dessert idea!
What is Mahalabia Dessert?
Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a popular Middle Eastern milk pudding made with milk, corn flour, sugar, and flavored with rose water.
Ingredients for this Lebanese Mahalabia Recipe:
The basic ingredient, some people also use a mix of milk and half and half for a richer taste. You can also make vegan muhalabia by substituting whole milk with your choice of any plant-based milk.
Cream of Rice:
Works as a thickener in this recipe, and can be substituted for corn starch, I prefer cream of rice.
What gives this recipe the extra sweetness.
This is usually added at the end for extra flavor. I use Sadaf Foods rose water.
Garnish with your favorite crushed nuts, I prefer pistachios.
How to Store and Serve this Pudding (Mhalabia):
Store Lebanese milk pudding in small bowls or small mason jars in the fridge, cover with plastic wrap or mason jars lids and store for up to 5 days in the fridge. Before serving, you can garnish with crushed pistachios if you’d like or serve plain.
More Lebanese Desserts?
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How to Make Mahalabia with Rice Flour or Corn Flour: