📝 About This Recipe
Mahalabia is the quintessential Middle Eastern milk pudding, a timeless classic that balances the delicate floral notes of rose water with the warmth of crushed cardamom. This velvet-smooth dessert is beloved from Cairo to Damascus for its cooling properties and elegant simplicity, making it a staple for Ramadan Iftars and festive gatherings. Our version elevates the traditional cornstarch base with a touch of heavy cream for a truly luxurious mouthfeel that melts away on the palate.
🥗 Ingredients
The Pudding Base
- 4 cups Whole Milk (full fat is essential for creaminess)
- 1/2 cup Heavy Cream (provides a richer texture)
- 6 tablespoons Cornstarch (leveled)
- 1/2 cup Granulated Sugar (adjust slightly based on sweetness preference)
- 4-5 pieces Green Cardamom Pods (lightly crushed to release oils)
- 2-3 small pieces Mastic Tears (optional; crushed with a pinch of sugar for an authentic piney aroma)
The Aromatics
- 1 tablespoon Rose Water (culinary grade; added at the end to preserve fragrance)
- 1 teaspoon Orange Blossom Water (optional for added floral complexity)
For Garnish
- 1/4 cup Raw Pistachios (finely chopped or slivered)
- 1 teaspoon Dried Edible Rose Petals (for a beautiful pop of color)
- 1 tablespoon Honey or Simple Syrup (to drizzle over the top)
- 1 pinch Ground Cinnamon (optional dusting)
👨🍳 Instructions
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1
In a small bowl, whisk together 1/2 cup of the cold milk with the 6 tablespoons of cornstarch until perfectly smooth with no lumps. Set this slurry aside.
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2
In a heavy-bottomed medium saucepan, combine the remaining 3.5 cups of milk, heavy cream, sugar, and the crushed cardamom pods.
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3
If using mastic, grind the tears with a teaspoon of sugar using a mortar and pestle until it becomes a fine powder, then whisk it into the milk mixture.
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4
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar dissolves completely.
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5
Once the milk begins to steam and small bubbles appear around the edges, give the cornstarch slurry a quick re-whisk (it tends to settle) and slowly pour it into the hot milk.
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6
Immediately reduce the heat to low and whisk constantly. This is the most critical stage to prevent lumps and ensure a silky texture.
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7
Continue to cook and whisk for about 3-5 minutes. The mixture will begin to thicken significantly, reaching a consistency similar to heavy custard or thick gravy.
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8
To test if it is ready, dip a wooden spoon into the pudding; it should coat the back of the spoon, and a line drawn through it with your finger should hold its shape.
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9
Remove the pan from the heat. Use a slotted spoon to fish out the whole cardamom pods and discard them.
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10
Whisk in the rose water and orange blossom water. Adding these off the heat ensures the delicate floral scents don't evaporate.
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11
Carefully pour the hot pudding into 6 individual serving bowls, ramekins, or glass cups.
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12
Allow the puddings to cool to room temperature on the counter for about 20 minutes. This prevents condensation from forming inside the wrap.
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13
Cover each bowl with plastic wrap, pressing it gently against the surface of the pudding if you want to prevent a 'skin' from forming, and refrigerate for at least 3-4 hours (overnight is best).
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14
Just before serving, garnish generously with chopped pistachios, a sprinkle of dried rose petals, and a tiny drizzle of honey.
💡 Chef's Tips
Always use cold milk to mix with the cornstarch; using warm milk will cause instant clumping. For an ultra-smooth finish, pour the finished pudding through a fine-mesh sieve before portioning into bowls. If you prefer a lighter version, you can substitute the heavy cream with more milk, though it won't be as decadent. Be careful with rose water; brands vary in potency, so start with half the amount and taste as you go. To prevent a skin from forming on top, place a piece of parchment paper or cling film directly on the surface of the pudding while cooling.
🍽️ Serving Suggestions
Serve chilled alongside a small glass of hot Arabic coffee or mint tea for a perfect flavor contrast. Top with fresh pomegranate seeds for a burst of acidity and crunch. Pair with a side of 'Atayef' (stuffed pancakes) during festive occasions. For a modern twist, add a layer of apricot jam or crushed digestive biscuits at the bottom of the glass before pouring the pudding. Drizzle with a light saffron-infused syrup for a vibrant golden touch.