Mahalabia (Muhallebi): Middle Eastern Milk Pudding

French

Mahalabia (also called muhallebi) is a silky Middle Eastern milk pudding gently scented with rosewater and orange blossom.

Served chilled in small glasses, it’s simple to make, elegant to present, and always refreshing.

Mahalabia (Muhallebi): Middle Eastern Milk Pudding with Rosewater, Orange Blossom & Pistachios

Mahalabia is a classic Middle Eastern milk pudding with a smooth, delicate set, made by gently thickening warm milk with a little starch.

Once off the heat, it’s scented with rosewater and orange blossom for a light floral finish that feels refreshing rather than heavy.

Served well chilled, it’s perfect after a rich meal or as an elegant make-ahead dessert for guests.

The texture sits somewhere between custard and panna cotta : silky, soft, and spoonable.

A sprinkle of crushed pistachios adds crunch, while cranberries, pomegranate seeds, or fresh berries bring a bright, tangy contrast.

Origins and names across countries

• Popular across the Middle East (including Lebanon, Syria, and Palestine).
• Often called muhallebi / mouhalabieh in the Levant.
• Known as mahalabia / mahalabia in many Arabic-speaking countries.
• In Algeria, it’s commonly called mhalbi.

Ingredients for mahalabia (with helpful notes)

• 500 ml milk: whole milk gives the creamiest texture; semi-skimmed works for a lighter version.
• 4 tbsp sugar: adjust to taste (especially if your toppings are sweet).
• 2 tbsp cornstarch (cornflour): thickens the pudding; dissolve in cold milk first to prevent lumps.
• 2 tbsp rosewater: use food-grade rosewater; add gradually if yours is strong.
• 1 tbsp orange blossom water: best added off the heat to keep the aroma delicate.

Toppings

• Ground or finely chopped pistachios: unsalted, lightly toasted if you like.
• Dried cranberries: a tart pop of flavour (or swap for raisins, pomegranate arils, or chopped almonds).

How to make mahalabia step by step

• Make a smooth slurry: take about 3 tbsp cold milk from the measured milk and whisk it with the cornstarch until fully smooth.
• Combine in a saucepan: add the remaining milk, sugar, and the cornstarch slurry. Stir well.
• Cook gently: heat on medium, stirring constantly (wooden spoon or whisk). Keep going until it noticeably thickens and coats the spoon (light custard consistency).
• Flavour off the heat: remove from the heat, then stir in rosewater and orange blossom water for 20-30 seconds.
• Pour and cool: pour into ramekins or small glasses. Let cool completely at room temperature.
• Chill to set: refrigerate for at least 3 hours (4 hours is even better).
• Finish and serve: top with pistachios and cranberries right before serving.

Troubleshooting tips (the real problems)

• Lumps: cornstarch wasn’t dissolved cold. Fix by whisking hard and cooking over medium (not high).
• Too runny: undercooked or not enough cornstarch, cook 1-2 minutes longer, or add a little extra slurry (never dry powder).
• Too thick: overcooked, whisk in a splash of warm milk to loosen.
• Rosewater too strong: mellow it with a little extra milk/cream, and use pistachios + fruit to balance.

Make-ahead and storage

• Fridge: keep 2-3 days, covered or plastic wrap directly on the surface to prevent a skin and fridge odours.
• Make ahead: perfect the day before, texture sets nicely and the aroma settles.
• Freezing: not recommended; it can weep and turn grainy after thawing. If you try, whisk/blend to smooth, but texture won’t be the same.

FAQ about mahalabia (muhallebi)

• Can I replace cornstarch with rice flour? Yes, expect a slightly different texture and often a longer cook time.
• How do I stop a skin forming? Cover with wrap touching the surface once lukewarm.
• Can I make it lactose-free? Yes, use a plant milk (almond/oat) and adjust thickening if needed.
• Why is it still liquid? It wasn’t cooked long enough; it should coat the spoon before pouring.
• How much rosewater for a light taste? Start with 1 tbsp, taste, then adjust.
• Can I make it the night before? Absolutely, ideal for a dinner or gathering.

 Other desserts to try

• Oreo tiramisu Recipe
• Raspberry Panna Cotta
• speculoos tiramisu (with lotus biscuit)