Muhallabia and Jello Pudding

Why You’ll Love This Recipe

This dessert is a beautiful fusion of textures and flavors—the rich, silky muhallabia contrasts with the fruity, slightly bouncy layer of jello. It’s easy to prepare, visually appealing, and versatile enough to be flavored with rose water, orange blossom, or vanilla. Served chilled, it makes a refreshing choice for warm days or special gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole milk

• Cornstarch

• Granulated sugar

• Rose water or vanilla extract (for flavoring the muhallabia)

• Gelatin-based fruit-flavored jello mix (any color or flavor you like)

• Water (for dissolving jello)

• Optional garnishes: crushed pistachios, shredded coconut, or fresh fruit

Directions

1. In a saucepan, whisk together milk, sugar, and cornstarch until smooth.

2. Place over medium heat and cook, stirring constantly, until the mixture thickens into a creamy pudding.

3. Add rose water or vanilla extract, stir well, and pour into serving glasses or bowls. Let cool slightly.

4. Refrigerate the muhallabia layer until set, about 1–2 hours.

5. Prepare the jello according to package instructions and let it cool to room temperature.

6. Gently pour the jello over the set muhallabia layer.

7. Refrigerate for another 2–3 hours, or until fully firm.

8. Garnish with pistachios, coconut, or fruit before serving.

Servings and timing

This recipe makes about 6 servings. Prep time is 20 minutes, with 3–4 hours of chilling time.

Variations

• Use different jello flavors for a colorful layered effect.

• Flavor the muhallabia with orange blossom water for a fragrant twist.

• Make individual portions in clear glasses to highlight the layers.

• Add a thin layer of fruit or fruit compote between the muhallabia and jello.

• Swap cow’s milk for almond or coconut milk for a dairy-free version.

Storage/Reheating

Store muhallabia and jello pudding in the refrigerator, covered, for up to 3 days. This dessert is meant to be enjoyed cold, so reheating is not necessary.

FAQs

What is muhallabia?

Muhallabia is a Middle Eastern milk pudding thickened with cornstarch and flavored with rose water or orange blossom.

Can I use instant pudding instead of making muhallabia?

Yes, but homemade muhallabia gives a more authentic taste and texture.

Can I make this dessert dairy-free?

Yes, use almond, coconut, or oat milk in place of whole milk.

How do I prevent the jello from mixing with the muhallabia layer?

Make sure the muhallabia is completely set and the jello has cooled to room temperature before layering.

Can I prepare this in advance?

Yes, it’s an excellent make-ahead dessert since it requires chilling.

What flavors of jello work best?

Strawberry, raspberry, or lime are popular choices, but any fruit flavor works.

Can I use fresh fruit inside the jello layer?

Yes, but avoid fruits like pineapple or kiwi that prevent jello from setting.

How do I serve muhallabia and jello pudding?

Serve chilled in bowls or glasses, topped with nuts, coconut, or fresh fruit.

Can I make it in one large dish instead of individual cups?

Yes, simply use a glass baking dish and cut into squares when serving.

How long does it take for the layers to set?

The muhallabia needs about 1–2 hours, and the jello another 2–3 hours to fully set.

Conclusion

Muhallabia and jello pudding is a refreshing, colorful dessert that beautifully blends creamy and fruity layers. With simple ingredients and an easy process, it’s perfect for both everyday enjoyment and special occasions. Elegant, light, and customizable, this dessert is sure to impress.