Mahalabia- Lebanese Milk Pudding

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)

Milk:

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. 

Sugar:

What gives this recipe the extra sweetness.

Rose water:

This is usually added at the end for extra.

Nuts:

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. 

More Lebanese Desserts?

Knafeh

Baklava

Date Roll Cookies

Namoura- Lebanese Semolina Cake

Sfouf- Lebanese Cake

Melting Moments Cookies

If you like this Simple Lebanese Milk Pudding- Mahalabia recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me #thesaltandsweetkitchen on my Instagram page!

How to Make Mahalabia Recipe: