Muhallabia is quick and easy to prepare with minimal ingredients, making it perfect for last-minute desserts or everyday indulgence. It’s naturally gluten-free, refreshing, and light on the stomach. The floral flavor adds a unique touch that sets it apart from traditional puddings. Whether you serve it plain or topped with nuts and syrup, this dessert is a cool and comforting treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole milk
Sugar
Cornstarch
Rose water or orange blossom water
Ground mastic (optional, for authentic flavor)
Crushed pistachios or shredded coconut (for garnish)
Cinnamon or simple syrup (optional topping)
Directions
In a small bowl, dissolve the cornstarch in a few tablespoons of cold milk and set aside.
In a saucepan over medium heat, combine the remaining milk and sugar. Stir until the sugar dissolves completely.
Add the cornstarch mixture to the saucepan, stirring constantly to avoid lumps.
Continue to cook, stirring, until the mixture thickens to a pudding-like consistency (about 5–7 minutes).
Once thickened, remove from heat and stir in rose water or orange blossom water.
Pour the pudding into serving bowls or cups.
Let cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
Before serving, garnish with crushed pistachios, shredded coconut, or a sprinkle of cinnamon if desired.
Servings and timing
This recipe makes about 4 servings. Prep time: 5 minutes Cook time: 10 minutes Chill time: 2 hours Total time: 2 hours 15 minutes
Variations
Vegan version: Use almond milk, coconut milk, or another plant-based milk and substitute sugar with a vegan-friendly option.
With mastic: Add a pinch of ground mastic for a traditional touch and unique flavor.
Chocolate twist: Mix in cocoa powder or melted chocolate for a rich variation.
Orange flavor: Use orange zest along with orange blossom water for a citrusy version.
Layered: Alternate layers of Muhallabia with crumbled biscuits or fruit compote.
Topped with syrup: Drizzle with simple syrup or rose water syrup for added sweetness.
Date topping: Garnish with chopped dates and walnuts for a richer dessert.
Coffee flavor: Add a touch of instant coffee or espresso for a Middle Eastern mocha version.
Nut butter swirl: Add a swirl of tahini or almond butter before chilling.
Spiced version: Infuse with a pinch of cardamom or nutmeg for added warmth.
Storage/Reheating
Store Muhallabia covered in the refrigerator for up to 4 days. It’s best served cold, so no reheating is needed. Avoid freezing, as it may affect the creamy texture once thawed.
FAQs
What is Muhallabia made of?
Muhallabia is made of milk, sugar, cornstarch, and flavorings like rose water or orange blossom water.
Is Muhallabia gluten-free?
Yes, it’s naturally gluten-free since it uses cornstarch as a thickener instead of flour.
Can I make Muhallabia without rose water?
Yes, you can use orange blossom water or vanilla extract as a substitute for rose water.
How do I prevent lumps in the pudding?
Dissolve the cornstarch fully before adding it to the hot milk and stir constantly while cooking to avoid lumps.
What does Muhallabia taste like?
It has a smooth, creamy texture with a mildly sweet flavor and subtle floral notes.
Can I use low-fat milk?
Yes, but full-fat milk gives a creamier and richer texture. You can also use half-and-half for a thicker version.
How long does Muhallabia need to chill?
Chill it for at least 2 hours for the best texture and flavor.
Can I make it ahead of time?
Absolutely. You can make it 1–2 days ahead and store it in the fridge until ready to serve.
What can I serve with Muhallabia?
Top with crushed pistachios, shredded coconut, fruit compote, or a light syrup to enhance flavor and presentation.
Can I double the recipe?
Yes, Muhallabia scales well. Just maintain the same ratios when doubling or tripling the ingredients.
Conclusion
Muhallabia is a delicate, creamy pudding that captures the essence of Lebanese dessert traditions—simple, elegant, and bursting with subtle flavor. Whether you’re serving it as a light dessert after a hearty meal or enjoying it as a sweet snack, this easy-to-make treat offers a taste of comfort and culture in every spoonful. Once you try it, you’ll keep coming back to this timeless recipe.
Muhallabia is a creamy Lebanese milk pudding delicately flavored with rose or orange blossom water. This light and silky dessert is served chilled and topped with nuts or coconut, making it a refreshing and elegant end to any meal.
Ingredients
3 cups whole milk
1/3 cup sugar
1/4 cup cornstarch
1 tablespoon rose water or orange blossom water
1/8 teaspoon ground mastic (optional)
Crushed pistachios or shredded coconut, for garnish
Cinnamon or simple syrup (optional, for topping)
Instructions
In a small bowl, dissolve the cornstarch in 1/4 cup of cold milk and set aside.
In a saucepan over medium heat, combine the remaining milk and sugar. Stir until the sugar dissolves completely.
Gradually add the cornstarch mixture to the saucepan, stirring constantly to prevent lumps.
Continue to cook and stir for 5–7 minutes, until the mixture thickens into a pudding-like consistency.
Remove from heat and stir in rose water or orange blossom water and mastic if using.
Pour the pudding into individual serving bowls or cups.
Allow to cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
Garnish with crushed pistachios, shredded coconut, or a sprinkle of cinnamon before serving.
Notes
Use full-fat milk for the creamiest texture, or substitute with plant-based milk for a vegan version.Stir continuously while cooking to prevent clumping and ensure a smooth finish.Rose water and orange blossom water can be adjusted to your flavor preference.Do not freeze Muhallabia, as it may alter the texture when thawed.Great make-ahead dessert—prepare 1–2 days in advance and chill until ready to serve.
