Mahalabia Middle Eastern Style Milk Pudding Food

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MAHALABIA (MIDDLE EASTERN-STYLE MILK PUDDING)



Mahalabia (Middle Eastern-Style Milk Pudding) image

This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.

Provided by Amel

Categories     Desserts     Custards and Pudding Recipes

Time 2h25m

Yield 6

Number Of Ingredients 7

3 cups milk
¾ cup white sugar
1 cup cold water
6 tablespoons cornstarch
1 cup heavy whipping cream
1 tablespoon rose water
2 cardamom pods, crushed

Steps:

  • Combine milk and sugar together in a saucepan; bring to a boil.
  • Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
  • Refrigerate milk mixture until completely cooled, 2 to 4 hours.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 39.3 g, Cholesterol 64.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 67 mg, Sugar 30.7 g

MAHALABIA (EGYPTIAN MILK PUDDING)



Mahalabia (Egyptian Milk Pudding) image

Mahalabia is a popular dessert in Egypt and other Middle Eastern countries. This rich version features both milk and heavy cream.

Provided by Olaahmed

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 1h50m

Yield 4

Number Of Ingredients 6

2 cups milk
1 cup heavy cream
3 tablespoons white sugar
2 teaspoons vanilla sugar
4 teaspoons cornstarch, or more as needed
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
  • Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 21.4 g, Cholesterol 91.3 mg, Fat 24.4 g, Fiber 0.1 g, Protein 5.3 g, SaturatedFat 15.2 g, Sodium 72.9 mg, Sugar 15.1 g

MAHALABIA - A MIDDLE EASTERN DESSERT



Mahalabia - a Middle Eastern Dessert image

Mahalabia recipe, quick and easy, chilled, make ahead Middle Eastern milk pudding, flavoured with rose water or orange blossom water.

Provided by Azlin Bloor

Categories     Dessert

Time 15m

Number Of Ingredients 8

500 ml fresh whole milk
500 ml evaporated milk
150 g white sugar
5 Tbsp cornflour (cornstarch in the US)
1 Tbsp rose water or orange water
finely crushed seeds of 4 cardamoms
slivered/crushed pistachios or toasted almonds
2 Tbsp of rose syrup diluted in 2 Tbsp water (optional)

Steps:

  • Make a paste with the cornflour and about 3 Tbsp of the fresh milk.
  • Combine this cornflour paste, both types of milk and the sugar in a heavy based saucepan or milk pan and stir to mix.
  • Bring to a simmer on medium heat, stirring stirring it occasionally. After about 5 minutes, you'll notice the milk mixture begin to thicken slowly.
  • Lower the heat down slightly to medium-low and continue cooking and stirring for another 5 minutes until the mahalabia resembles thick custard. Now you need to be careful here as the milk can catch if your heat is not low enough, or if the pan doesn't have a thick enough base. You don't want burnt milk or bits in your mahalabia! Just in case, do not scrape the bottom of the pan as you are stirring.
  • When the mahalabia is as thick as custard, take it off the heat and add the rose/orange water (whatever you're using) and crushed cardamom seeds and stir.
  • Pour into your chosen serving dishes or cups.
  • Place in the fridge to cool for at least 4 hours. It will thicken when cold.If you are going to chill it overnight, cover the cups/dishes with cling film or saucers to prevent the Mahalabia from absorbing any smells but also to stop the surface from becoming dry.
  • To serve, drizzle the rose syrup over it (if using) and sprinkle with nuts.

Nutrition Facts : Calories 207 kcal, Fat 6 g, Sodium 96.3 mg, Cholesterol 23.2 mg, Carbohydrate 32.6 g, Protein 6.3 g, Sugar 28.1 g, ServingSize 1 serving

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