Milk Pudding- Mahalabia
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This simple Lebanese Milk Pudding, also known as 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 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.
Corn starch/rice flour:
Works as a thickener in this recipe, and can be substituted for cream of rice.
What gives this recipe the extra sweetness.
This is usually added at the end for extra flavor. Skip it if not available.
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.