Mahalabia

Ingredients

• 600 ml (2½ cups)milk
• 30 g (¼ cup)cornflour
• 67 g (⅓ cup)sugar
• 60 g (½ cup)powdered milk
• 15 ml (1 tablespoon)orange blossom water, rose water or vanilla extract
• to tastepistachios, for garnish
• to tasteedible rose petals, for garnish

Instructions

1. 1

   Whisk the ingredients

   Add the milk, cornflour, sugar and powdered milk to a saucepan and whisk to combine.

2. 2

   Cook until thick

   Cook over medium heat, whisking continuously, until the mixture thickens and is smooth, with no lumps.

3. 3

   Add the flavouring

   Stir in 15 ml (1 tablespoon) of orange blossom water, rose water or vanilla extract.

4. 4

   Garnish to serve

   Finish with pistachios and edible rose petals.

What is mahalabia?

Mahalabia is a milk pudding found across the Middle East, where it is often scented with floral water and served chilled. This version gets its body from cornflour and powdered milk, with a choice of orange blossom water, rose water or vanilla for flavour.

The method is simple, but steady whisking as the mixture heats is key to a smooth pudding.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 13g protein, 42g carbs, 7g fat.

Milk and powdered milk provide most of the protein and fat, while sugar and cornflour supply much of the carbohydrate. For a more balanced plate, serve a smaller pudding alongside fresh fruit and a source of protein.

Choosing the flavouring

Orange blossom water: use it for a fragrant, citrus-floral note. Rose water gives a more pronounced floral aroma, while vanilla makes a gentler, familiar version.

Measure the flavouring carefully; these ingredients can be potent, so stick to the stated 15 ml.

Why use powdered milk?

Powdered milk adds extra dairy richness and body alongside the fresh milk. The recipe also suggests heavy cream as an alternative, though it does not give a separate quantity for that substitution.

For a rice-flour version, the recipe says to use double the amount of cornflour: 60 g (½ cup) rice flour.

Keep the mixture smooth

Whisk continuously while cooking over medium heat so the cornflour disperses as the pudding thickens. Scrape around the base and into the corners of the saucepan as you whisk.

If lumps begin to form, whisk more vigorously before the mixture gets too thick.

Look for a thickened texture

The recipe gives no cooking time, so use the texture as your cue: the mixture should visibly thicken while remaining smooth. Keep the heat moderate and continue whisking rather than leaving it unattended.

The pudding will be hot when cooked; take care when portioning or adding the garnish.

Garnishing and serving

Pistachios add a nutty contrast to the soft pudding, while edible rose petals echo the floral flavourings. Add both to taste, just before serving.

The method does not specify a chilling time. For a cooler, more set pudding, you can chill it before serving.

Recipe notes & tips

• Whisk the dry ingredients into the milk before heating to help distribute them evenly.
• Keep whisking as the mixture cooks, especially once it starts to thicken.
• Use only one of the three suggested flavourings.
• Add pistachios and edible rose petals to taste just before serving.
• For a rice-flour alternative, use twice the amount of cornflour specified.

Variations

• Orange blossom: use the blossom water for a delicate citrus-floral aroma.
• Rose-scented: choose rose water for a distinct floral note.
• Vanilla: use vanilla extract for a softer, familiar flavour.
• Rice flour: replace the 30 g cornflour with 60 g rice flour, as suggested.
• Cream alternative: use heavy cream instead of powdered milk, as suggested; the recipe does not specify a quantity.

Common mistakes to avoid

• Stopping the whisking: the mixture can form lumps; whisk continuously over medium heat.
• Using high heat: the base can thicken unevenly; keep the saucepan over medium heat.
• Adding too much flavouring: the floral aroma may dominate; measure the stated 15 ml.
• Guessing the rice-flour amount: it needs double the cornflour quantity; use 60 g.
• Adding garnish too early: pistachios and rose petals can lose their fresh finish; garnish just before serving.

How to store

Cover and refrigerate any leftover pudding, and eat it within 3 days. Serve chilled; if you prefer it warm, reheat gently in a saucepan while stirring, taking care not to scorch it.

Frequently asked questions