Mahalabia

Ingredients

• 480 ml (2 cups)milk
• 480 ml (2 cups)whipping cream
• 100 g (1/2 cup)sugar
• 48 g (6 tbsp)cornflour
• 10 ml (2 tsp)orange blossom water
• 10 ml (2 tsp)rose water
• To tastestrawberries and blueberries
• To tastepistachios or other nuts

Instructions

1. 1

   Combine ingredients

   Put the milk, whipping cream, sugar, cornflour, orange blossom water and rose water in a saucepan.

2. 2

   Mix until smooth

   Stir everything together until the cornflour has dissolved.

3. 3

   Heat and stir

   Turn on the heat and keep mixing every minute so the mixture does not stick to the bottom of the pan.

4. 4

   Pour into bowls

   As soon as the mixture starts to thicken, take the pan off the heat and pour the pudding into small bowls or cups.

5. 5

   Chill the pudding

   Leave the bowls to cool on the worktop, then cover and refrigerate for at least 4 hours before serving.

6. 6

   Add the toppings

   Top with fruit or nuts of your choice and serve.

What is mahalabia?

Mahalabia is a gently set milk pudding enjoyed across the Middle East, often scented with floral waters and served chilled. Its mild, creamy base makes it a good canvas for fresh fruit and crunchy nuts.

Milk and whipping cream give this version a richer texture than a pudding made with milk alone. Rose and orange blossom water add fragrance without taking away from the simple dairy flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 624 calories, 6g protein, 43g carbs, 47g fat.

The milk, cream and cornflour provide most of the carbohydrates, while the whipping cream supplies most of the fat; the dairy also contributes protein. These estimates exclude the unspecified fruit and nuts, so top to taste and serve with extra fresh fruit if you want a lighter-feeling plate.

Getting the cornflour right

Dissolve first: mix the cornflour thoroughly into the cold milk and cream before heating. This helps it disperse evenly and reduces the chance of lumps.

Keep stirring: once the pan is on the heat, stir regularly, paying attention to the bottom and corners where the mixture can catch.

Watch for the thickening cue

The method calls for taking the pan off the heat when the mixture starts to thicken. It should be noticeably thicker than the liquid mixture and able to coat a spoon.

Divide it into bowls promptly at this stage. It will continue to set as it cools and chills.

Balance the floral waters

Rose water and orange blossom water are both aromatic, so measure them carefully. Their purpose is to perfume the pudding, not overwhelm the creamy base.

For the best flavour, use the amounts listed and taste the finished combination next time before adjusting them to suit your preference.

Allow enough chilling time

Cool the bowls on the worktop before covering and refrigerating them. The recipe specifies at least 4 hours in the fridge so the pudding can become properly chilled and set.

Individual cups make it easy to portion and serve, and the fruit and nuts can be added just before eating.

Choose a contrasting topping

Fresh strawberries and blueberries bring a juicy, tart contrast to the sweet pudding. Add them shortly before serving for a fresh finish.

Pistachios or other nuts contribute crunch against the smooth texture. You can use fruit, nuts or a combination of both.

Recipe notes & tips

• Measure both floral waters carefully so their aroma stays balanced.
• Whisk the cornflour into the cold dairy until no dry patches remain.
• Stir around the base of the pan as well as through the middle.
• Pour the mixture into serving bowls as soon as it begins to thicken.
• Leave space at the top of each bowl for the fruit or nuts.
• Add toppings shortly before serving to preserve their texture.

Variations

• Milk-only version: Replace the whipping cream with more milk for a less rich pudding.
• Fruit topping: Use strawberries and blueberries together for a juicy finish.
• Nut topping: Scatter pistachios or another favourite nut over the chilled pudding.
• Floral balance: Adjust the rose and orange blossom waters to suit your taste.
• Sweetness: Use a different sweetener in place of sugar, following its suitable amount for the recipe.

Common mistakes to avoid

• Lumpy base: Dissolve the cornflour in the cold dairy before turning on the heat.
• Sticking to the pan: Stir regularly and scrape across the bottom as the mixture heats.
• Overcooking: Take the pan off the heat once the pudding starts to thicken.
• Rushing the chill: Refrigerate for at least 4 hours so the pudding has time to set.
• Soggy toppings: Add the fruit shortly before serving rather than before chilling.

How to store

Cover the bowls and keep them refrigerated; use within 2–3 days for the best texture. Add fruit and nuts just before serving, and serve chilled rather than reheating.

Frequently asked questions