Mahalabia- Lebanese Milk Pudding
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This simple Lebanese Milk Pudding, aka Mahalabia 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 great Lebanese gluten-free dessert idea!
What is Mahalabia Pudding?
Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, Mahalabiya 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:
(Scroll all the way down to recipe card, for exact measurements)
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.
Garnish with your favorite crushed nuts, I prefer pistachios.
Corn Starch or Rice Flour in Mhalabia:
This Middle Eastern milk pudding can be made two ways; you can either make it using corn starch or rice flour, based on your preference. The difference is in the texture: Corn starch will yield a smooth consistency, while rice flour will have a coarser texture. I personally prefer it with rice flour. However, authentic Middle Eastern Mahalabia is made with corn starch.
How to Make Mahalabia:
This simple Arabic milk pudding is just 4 ingredients. It has a silky, creamy texture and tastes like ice cream in pudding form. Here is how you make it:
- In a non-stick medium size pot, over medium heat, add whole milk, cream of rice, and sugar. Whisk well until dissolved.
- Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
- Lower heat to low and cook for additional 10 minutes or until mixture thickness, whisking regularly .
- Remove from heat, stir in rose water.
- Transfer mixture to serving bowls immediately.
- Let it cool at room temperature before serving.
- Garnish with crushed pistachios before serving and enjoy!
How to Serve Mahalabia (muhallabi):
- Swirl in your favorite chopped nuts, I used pistachios.
- Top with berries, granola and honey for an indulgent weekend breakfast.
- Grated Chocolate!
How to Store this Middle Eastern Milk Pudding :
Store Lebanese mahalabia 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. Add toppings, if using before serving.
This is so good. My mom always made that for us very delicious. Thank you for sharing your recipes.
Hello Ibtisam, I’m so glad to hear you like my Mahalabia recipe. Thank you for leaving a comment!
Since finding out I was coeliac I’ve been looking for so many gluten free dessert recipes and after finding and trying out this mahalabia recipe I’m hooked!!! I can’t believe how simple it is to make, thank you so much!
You’re comments always make me happy! Thank you for being a loyal recipe tester to The Salt and Sweet Kitchen 🙂
Love love this mahalabia recipe! I like it much better with cream of rice rather than corn flour.
So glad to hear! I also prefer it better with cream of rice!