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 Arabic 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!
Mahalabia Milk Pudding:
Creamy Milk pudding is a deliciously soothing dessert that the whole family will love!
What is Mahalabia made of?
Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, Mahalabiya or Muhallabiyeh is a popular Middle Eastern milk pudding made with milk, cornflour / cornstrach, sugar, and flavored with rose water or orange blossom.
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 crushed 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:
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.
Can You Freeze Milk Pudding?
If you happen to have leftovers (this is never a thing in my house), you can definitely freeze this Lebanese Milk pudding, for up to 2 months.
Defrost in the refrigerator overnight and warm on the stove or in the microwave.
Is Milk Pudding Gluten Free?
Yes, this is a gluten-free dessert recipe!
More Lebanese Desserts Recipes?
Knafeh
Baklava
Date Roll Cookies
Namoura
Sfouf
Lebanese Rice Pudding
This creamy and flavorful Homemade Lebanese Milk Pudding- Mahalabia couldn’t be easier or more delicious! This is a classic Arabic dessert that I come back to time and time again- and I hope you will too!
If you like this Simple Middle Eastern Milk Pudding recipe or any other recipe on Salt & Sweet, 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:
Milk Pudding- Mahalabia
Light, creamy and delicious, this Mahalabia pudding is a very easy Lebanese dessert!
Ingredients
- 4 cups whole milk
- 1/2 cup cream of rice or corn starch
- 1/2 cup sugar
- 1 teaspoon rosewater- optional
- Crushed Pistachio for garnishing- optional
Instructions
- 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!
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 92mgCarbohydrates: 40gFiber: 0gSugar: 31gProtein: 8g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
I’ve been craving mahalabia for so long and finally decided to give this recipe a try, it’s delicious, creamy and my baby girl is obsessed with it. Thank you for the detailed instructions!
Hello Mia, thank you for trying my mahalabia recipe! I’m so glad you and your little one enjoyed it!
Would this dessert be good with orange blossom water instead of rose water?
Yes it would be just as great, I sometimes add a little bit of each. Let me know if you try it!
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!