No Spam Recipes

Egyptian Milk Pudding (Mahalabiya)

Egyptian Milk Pudding (Mahalabiya) — a pudding recipe, 7 ingredients.

Pudding

contains dairycontains nuts

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 cups milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 teaspoon rosewater
  • 1 teaspoon orange blossom water
  • Ground cinnamon for garnish
  • Crushed pistachios or almonds for garnish
Make it lactose-friendly
  • 4 cups milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In a saucepan, combine the milk, sugar, and cornstarch. Whisk or stir well to dissolve the cornstarch and sugar.
  2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This will take about 10–15 minutes.
  3. Reduce the heat to low and continue cooking for another 2–3 minutes, stirring constantly, until the pudding has a smooth and creamy consistency.
  4. Remove the saucepan from the heat and stir in the rosewater and orange blossom water. Mix well to incorporate the flavors.
  5. Divide the pudding into serving bowls or dessert cups. Allow the pudding to cool for a few minutes, then refrigerate for at least 2 hours, or until chilled and set.
  6. Just before serving, garnish each pudding with a sprinkle of ground cinnamon and a generous amount of crushed pistachios or almonds.
  7. Serve the mahalabiya chilled and enjoy its creamy and refreshing taste.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0