Mahalabia

Mahalabia or Muhallebi is an easy Middle Eastern dessert made with few ingredients, that yields deliciously creamy results.

What is Mahalabia

Mahlabia is a creamy dessert made that is similar to  custard or even a panna cotta.

It requires very little effort on your part and is a dessert that is loved by all. It is a popular dessert that is often served on Eid.

I like to top mine with Strawberry Jelly and fresh Strawberries although this isn’t traditional. More on that below.

Ingredients in Mahalabia

Milk – You can use whole milk or semi skimmed, evaporated milk, cream or condensed milk. You will need to reduce or eliminate the sugar all together if using condensed milk.

Corn Flour – You can also use Rice Flour. The purpose here is just to thicken the milk.

Sugar – For some sweetness.

How to make Mahalabia/Muhallebi

Here is how to make it:

Mix some of the Milk and Corn Flour in a small bowl and whisk together.

Place the remaining milk in a pot with the sugar onto the stove. Add Cardamom at this stage. Bring to a boil.

Reduce the heat and add the Cornflour mixture. Continue to whisk until it thickens – around 10 minutes. Then pour into a glass. Leave to cool, then place in the fridge.

Optional – Make a Jelly and pour over the top. I brought a sachet. If you prefer to make your own, I have included a recipe below.

Garnish with your favourite toppings.

What does Mahalabia taste like?

Mahalabia tastes like a creamy custard pudding. It readily takes on flavour and Cardamom is a fantastic option here. It reminds me of my mum who always added a touch of Cardamom to custard.

How to serve Mahalabia

The best way to serve it is in individual cups/glasses with garnishes of your choice.

Variations for Mahalabia

Flavourings – You can add flavourings such as Cardamom, Cinnamon, Orange Blossom Water, Rose Water, Rose Syrup, Vanilla to the Milk.

Purees or Jelly -You can add a flavoured puree such as Strawberry, Raspberry, Mango, Passion fruit on top. You could also add a caramel or melted chocolate.

Toppings – Add crushed or slivered pistachios, almonds, rose petals, berries.

Flavoured Jelly

0 from 0 votes

Print

Mahalabia

Mahalabia or Muhallebi is an easy Middle Eastern dessert made with few ingredients, that yields deliciously creamy results.

Course Dessert

Cuisine Middle Eastern, Turkish

Keyword Arab Milk Pudding, Mahlabia, Milk Pudding, Muhallebi

Servings 4

Calories 220 kcal

Author Safira

Ingredients

• 4 tbsp Corn Flour
• 250 ml Milk
• 270 ml Evaporated Milk or add more of the other milk
• 2 - 3 tbsp Caster Sugar
• ½ - 1 tsp Ground Cardamom
• Jelly Optional, to add too top

Instructions

1. Mix some of the Milk and Corn Flour in a small bowl and whisk together.

2. Place the remaining milk/evaporated milk in a pot with the sugar onto the stove. Add Cardamom. Bring to a boil.

3. Reduce the heat and add the Cornflour mixture. Continue to whisk until it thickens - around 10 minutes. Then pour into a glass. Leave to cool, then place in the fridge.

4. Optional - Make a Jelly and pour over the top. I brought a sachet. If you prefer to make your own, I have included a recipe below.

5. Garnish with your favourite toppings. Ideas below.

Recipe Notes

How to serve Mahalabia

The best way to serve it is in individual cups/glasses with garnishes of your choice.

Variations for Mahalabia

Flavourings - You can add flavourings such as Cardamom, Cinnamon, Orange Blossom Water, Rose Water, Rose Syrup, Vanilla to the Milk.

Purees or Jelly -You can add a flavoured puree such as Strawberry, Raspberry, Mango, Passion fruit on top. You could also add a caramel or melted chocolate.

Toppings - Add crushed or slivered pistachios, almonds, rose petals, berries.

Flavoured Jelly

500g Strawberries

 

100g Raspberries

 

30g Icing Sugar

 

3 Leaves Gelatin or 1 - 2 tbsp Powdered Gelatine (depends on the amount of juice that is released from fruit)

 

1/2 tsp Vanilla Paste

 

Here's How:

 

Mix Berries with Icing Sugar and Vanilla and cover with clingfilm, then set aside.

 

Set the bowl over a pan of simmering water and leave for 30 minutes.

 

Transfer to a sieve set over a jug and leave until all the juices have run out, pushing gently on the fruits occasionally.

 

Measure the liquid and soak Gelatine in cold Water accordingly. 100ml needs 1 leaf.

 

Heat 1/2 the liquid from the berries in a pot. Bring it to just below boiling. Remove from the heat and squeeze out the gelatine. Add it to the hot liquid.

 

Once dissolved, whisk in remaining juice. Once cold, divide between Mahalabia cups.

 

Serve with Berries. 

 

For or an easier version of Jelly, try this.

Nutrition Facts

Mahalabia

Amount Per Serving

Calories 220 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 26mg9%

Sodium 99mg4%

Potassium 296mg8%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 25g28%

Protein 7g14%

Vitamin A 263IU5%

Vitamin C 1mg1%

Calcium 250mg25%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.