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+ servings

Mahalabeya – Middle Eastern Milk Pudding

by

Derek Farwagi

4 from 2 votes
Prep Time 15 minutes
Refrigerating time 1 hour
Course Dessert
Cuisine Middle Eastern
Servings 2
Calories 98 kcal

Equipment

  • 2 ramekins

Ingredients
  

  • 1 cup Milk
  • 1 tbsp White sugar
  • 2 tsp Corn starch
  • A pinch of crushed Mustic Available from Middle Eastern food stores and Amazon. and gives the dessert its unique flavor.The recipe does work without that ingredient but you will miss out on its distinctive flavor.
  • ½ tsp Rose water
  • ½ tsp Orange Blossom water
  • Honey for topping
  • Chopped Pistachios for topping.

Instructions
 

  • Simmer 1 cup of milk and sugar in a large pot over medium-high heat and whisk until sugar is dissolved, about 10 minutes.
  • Mix together 1/2 cup cream and cornstarch to make a paste. Whisk the paste into the boiling milk mixture and reduce the heat. Stir in the crushed mastic and continue to whisk constantly over a medium-low heat until the pudding is thick and custard like in texture. Remove from the heat and stir in the rose water and orange blossom water.
  • Serve into small bowls or ramakins. Refrigerate for at least 3 hours – the pudding will thicken as it chills. Top with pistachios and honey.
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Nutrition

Calories: 98kcalCarbohydrates: 11gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 246mgPotassium: 161mgFiber: 1gSugar: 6gVitamin A: 198IUCalcium: 138mgIron: 1mg
Keyword Milk pudding, Pudding