Mahalabia Milk Pudding : A common Middle Eastern delicacy prepared with milk and sugar is called mahalabia. In several regions of the Middle East, North Africa, and South Asia, it has been practiced for centuries and continues to be well-liked. The creamy, sweet pudding known as mahalabia can be consumed either warm or cold. Usually, it has almonds, fruit, or rosewater syrup on top. Local variations in the recipe for this delectable sweet include milk, sugar, corn flour, cream cheese, rosewater syrup, or other flavorings. Mahalabia has been around for a long time, but it is still a popular dessert in many places because of its unique taste and texture.
How to make Mahalabia Pudding
If you love to have dessert, especially when you are craving it and don’t have anything prepared, then Mahalabia is the perfect dish to be made within 10 minutes. It’s a Middle Eastern milk pudding served in small glasses or cups and beautifully garnished with pistachios and rose petals. This is so easy to make that even a beginner can perfectly cook it. Milk is mixed with thickening agents, cornstarch, or rice flour. I prefer corn flour because it has a very smooth consistency. Once the milk thickens and reaches the required consistency, add a few drops of flavoring, either rose essence or rose water, orange blossom water, or cardamom. The dessert is normally served after it has been refrigerated for up to 1 or 2 hours. Well, you can also serve it warm; it’s up to you.
Pour it into serving cups and garnish it with nuts of your choice. This mahalabia milk pudding takes up the flavor that you choose to add you can also skip adding flavors if you prefer to have just a sweet milk pudding. This is a perfect Ramadan dessert. Make it at home and enjoy it with your family.
Ingredients Needed to Make the Perfect Mahalabia Milk Pudding
Traditional Middle Eastern milk pudding known as mahalabia is produced with just a few basic ingredients, but it takes time and effort to prepare it right. You’ll need the correct ingredients, including full-fat milk, sugar, cornflour, rose essence, and crushed almonds to make the ideal Mahalabia. A saucepan for heating the milk and a bowl for combining the ingredients are among the additional equipment you will require. You can make sure you have a delicious dessert that everyone will like by following these instructions and utilising high-quality ingredients.
Ingredients:-
- Milk – 2 cups + 1/2 cup
- Cornstarch – 1/4 cup + 1 tbsp
- Cream Cheese – 2 tbsp
- Sugar – 1/4 cup + 2 tbsp
- Rose Essence – 5 drops
- Water – 1/2 cup
- Red food color – 1/4 tsp
- Pistachios
Instructions on How to Make the Most Delicious Mahalabia Milk Pudding
Instructions:-
1. Mix corn flour and milk to form a slurry.
2. Pour 2 cups of milk into a saucepan. Add a quarter cup of sugar mix well and bring to a boil.
3. Gradually add the cornstarch mixture to the boiling milk by stirring constantly. The milk starts to thicken, cook for a few more minutes and add 2 tablespoons of cream cheese mix well and dissolve.
4. Add Rose essence for flavor. mix and remove from flame.
5. Pour the mixture into small serving glasses fill it in half and refrigerate for 2 hrs.
6. Prepare sugar syrup, add 2 tablespoons of sugar to a pan, add 1 tablespoon of cornstarch also half cup of water brings to a boil.
7. Add food color mix well and cook until it thickens.
8. Add 2 drops of rose essence and remove from the flame.
9. Pour the syrup over the milk pudding, and pour 1 or 2 tablespoons of syrup to form a thin layer over the pudding.
10. Garnish with pistachios and refrigerate for 1 hr. serve cold.
Quick and Delicious Mahalabia Milk Pudding: A Pudding for Every Occasion
Ingredient:
Preparation:
Mix corn flour and milk to form a slurry.
Pour 2 cups of milk into a saucepan. Add a quarter cup of sugar mix well and bring to a boil.
Gradually add the cornstarch mixture to the boiling milk by stirring constantly. The milk starts to thicken, cook for a few more minutes and add 2 tablespoons of cream cheese mix well and dissolve.
Add Rose essence for flavor. mix and remove from flame.
Pour the mixture into small serving glasses fill it in half and refrigerate for 2 hrs.
Prepare sugar syrup, add 2 tablespoons of sugar to a pan, add 1 tablespoon of cornstarch also half cup of water bring to a boil.
Add food color mix well and cook until it thickens.
Add 2 drops of rose essence and remove from flame.
Pour the syrup over the milk pudding, and pour 1 or 2 tablespoons of syrup to form a thin layer over the pudding.
