Description
Muhallabia and jello pudding is a refreshing Middle Eastern-inspired layered dessert that combines silky milk pudding with fruity jello. Light, colorful, and easy to make, it’s perfect for festive gatherings or summer treats.
Ingredients
- 2 cups whole milk
- 2 tbsp cornstarch
- 1/4 cup granulated sugar
- 1 tsp rose water or vanilla extract
- 1 (3 oz) package fruit-flavored gelatin (e.g., strawberry, raspberry, or lime)
- 1 cup boiling water (for dissolving jello)
- 1 cup cold water (for jello)
- Optional: crushed pistachios, shredded coconut, or fresh fruit for garnish
Instructions
- In a saucepan, whisk together milk, sugar, and cornstarch until smooth and no lumps remain.
- Place over medium heat and cook, stirring constantly, until the mixture thickens into a creamy pudding (about 6–8 minutes).
- Remove from heat and stir in rose water or vanilla extract.
- Pour the muhallabia into serving glasses or bowls. Let cool slightly, then refrigerate for 1–2 hours until set.
- Meanwhile, prepare the jello by dissolving the gelatin mix in 1 cup boiling water. Stir until completely dissolved, then add 1 cup cold water. Let cool to room temperature.
- Once the muhallabia is fully set and the jello is cool, gently pour the jello over the pudding layer.
- Refrigerate for another 2–3 hours, or until the jello is fully firm.
- Before serving, garnish with pistachios, shredded coconut, or fresh fruit if desired.
Notes
Make sure the jello is at room temperature before pouring to prevent it from mixing with the muhallabia.Use clear glasses or cups for an elegant presentation of the layers.Swap cow’s milk with plant-based milk for a dairy-free version.For added texture, layer thinly sliced fruit between the muhallabia and jello.Store covered in the fridge for up to 3 days; serve chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 22g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 10mg
