Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 16g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg
