📝 About This Recipe
Mahalabia is a timeless Middle Eastern treasure, a velvety milk pudding that balances the simplicity of dairy with the exotic allure of rose and orange blossom waters. Dating back to the Sassanid Empire, this elegant dessert is cherished for its light, refreshing texture and floral aroma. This version creates a perfectly smooth, spoonable consistency that serves as a canvas for crunchy pistachios and vibrant dried rose petals.
🥗 Ingredients
The Pudding Base
- 4 cups Whole milk (Full-fat provides the best creamy texture)
- 1/2 cup Heavy cream (For added richness)
- 1/2 cup Cornstarch (Leveled, not packed)
- 1/2 cup Granulated sugar (Adjust slightly for desired sweetness)
- 2-3 small pieces Mastic tears (Crushed with a pinch of sugar; optional but authentic)
Aromatics
- 1 tablespoon Rose water (High quality culinary grade)
- 1 teaspoon Orange blossom water (Provides a subtle citrus-floral backnote)
- 1/2 teaspoon Vanilla extract (Pure extract)
Garnish & Texture
- 1/4 cup Raw pistachios (Finely chopped or slivered)
- 1 tablespoon Dried edible rose petals (For a beautiful visual finish)
- 1/2 teaspoon Ground cinnamon (Optional dusting)
- 2 tablespoons Honey (To drizzle over the top before serving)
👨🍳 Instructions
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1
Begin by setting out 6 dessert bowls or ramekins on a tray, as the pudding sets quickly once finished.
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2
In a small bowl, whisk together the cornstarch with 1/2 cup of the cold milk until completely smooth and no lumps remain. Set this slurry aside.
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3
If using mastic, grind the small tears with a teaspoon of sugar using a mortar and pestle until it becomes a fine powder.
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4
In a medium heavy-bottomed saucepan, combine the remaining 3.5 cups of milk, the heavy cream, and the sugar.
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5
Place the saucepan over medium heat and stir constantly until the sugar has fully dissolved and the milk begins to steam.
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6
Just before the milk reaches a boil, give your cornstarch slurry another quick whisk and slowly pour it into the hot milk while whisking the pot vigorously.
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7
Reduce the heat to low. Continue to whisk constantly for 5-8 minutes. You will see the mixture thicken into a glossy, custard-like consistency.
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8
Once the mixture can coat the back of a spoon and holds a line when you run your finger through it, stir in the crushed mastic (if using).
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9
Remove the saucepan from the heat immediately. This prevents the floral waters from turning bitter or evaporating.
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10
Stir in the rose water, orange blossom water, and vanilla extract. The aroma should be fragrant and heavenly.
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11
Carefully ladle the hot pudding into your prepared bowls, leaving about half an inch of space at the top.
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12
Allow the puddings to cool to room temperature on the counter for about 20-30 minutes.
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13
Cover each bowl with plastic wrap (press it directly onto the surface if you want to avoid a 'skin' forming) and refrigerate for at least 3-4 hours, or ideally overnight.
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14
Just before serving, garnish generously with chopped pistachios, a sprinkle of rose petals, and a light drizzle of honey.
💡 Chef's Tips
Always dissolve cornstarch in cold liquid first to prevent stubborn lumps in your final pudding. Use a heavy-bottomed pot to ensure the milk doesn't scorch on the bottom during the thickening process. If you prefer a lighter version, you can substitute the heavy cream with more milk, though the texture will be less decadent. Don't add the floral waters while the pudding is boiling; adding them at the end preserves their delicate scent and flavor. For a vegan version, use full-fat coconut milk or almond milk, though the flavor profile will shift significantly.
🍽️ Serving Suggestions
Serve chilled alongside a small glass of hot Moroccan mint tea for a perfect digestive contrast. Pair with a side of fresh seasonal berries like raspberries or pomegranate seeds for a tart pop of flavor. Top with a dollop of apricot jam or a spoonful of honey-soaked shredded phyllo (kataifi) for extra crunch. Serve as a light follow-up to a heavy meal of grilled lamb or spicy kebabs. Present in clear glass coupes to showcase the elegant white pudding against the green pistachios.