Mahalabia is a super quick, super easy, delicious Middle Eastern milk pudding, slightly sweetened and flavoured with rose or orange water.
Estimated reading time: 10 minutes
Table of contents
- What is Mahalabia?
- Origin of Mahalabia
- Muhallebi Ingredients
- What milk to use?
- Cornflour (Cornstarch) or Rice Flour when making Mahalabia?
- Can you make Mahalabia with Condensed Milk?
- How to serve Mahalabia
- Balsamic Strawberries for our Mahalabia
- Where to get rose water or orange blossom water?
- More Mahalabia Recipes on LinsFood
- More Middle Eastern Desserts
- Images by LinsFoodies
What is Mahalabia?
Mahalabia or Muhallabia, as mentioned, is essentially a milk dessert. Very much like Blanc Mange, it is extremely easy to make, takes only a few minutes, then placed in the fridge to cool. Consider it the Middle East’s answer to panna cotta, minus the gelatine, which is a bonus, really!
This Arabic dessert is found in many Middle Eastern countries, with each one claiming ownership (of course); but whatever its origin, suffice it to say, if you like milky puddings, you’re going to love this one!
And because this chilled dessert is a make ahead dessert, it’s perfect for dinner parties!
Origin of Mahalabia
Many Middle Eastern countries lay claim to this delicious milk pudding. Legend has it that Mahalabia owes its origin to Persia, all the way back to the 7th century during the Umayyad Dynasty.
There was this Arab general call al-Muhallab ibn Abi Sufra. He had a Persian cook who served him the most delicious Persian milk pudding. He loved it so much that he named the pudding after him, calling it Muhallabia. Or so the legend goes.
Like all legends, we take it with a pinch of salt because I can tell you that the Arabic word for milk is halib (also spelt haleeb). So that’s probably more likely to be the origin of mahalabia, the fact that it’s a Middle Eastern milk pudding.
But the first story sure is more romantic!
Muhallebi Ingredients
This milk pudding really is the easiest thing to make. We have it so often at home, and half the time, my kids are the ones making it. All you need to make mahalabia is:
- milk
- cream (or evaporated milk as I’ve always used)
- cornflour (corn starch in the US)
- white sugar
- ground cardamom (use shop bought or grind the seeds yourself)
- rose water or orange blossom water
- some sort of garnish – ground nuts, and dried edible rose petals
The Recipe:
- make a paste with the cornflour
- mix the cornflour paste with both milk and the sugar, and gently heat
- cook for about 5 – 10 minutes
- take it off the heat and add flavouring (cardamom and whatever flower water or extract you’re using)
- leave to cool, then cover with clingfilm and place in the fridge to chill (minimum 4 hours)
- garnish just before serving
I told ya it was easy!
This Middle Eastern dessert can also be made a day ahead, in fact, overnight chilling (covered) gives the best result.
What milk to use?
You can “play around” with the dairy that you use in the recipe. Fresh milk is traditional. For example, some people like to add a little cream to the milk for a richer taste but if you’ve been following me a while, you’ll know that I’m a huge fan of evaporated milk, especially in my desserts.
Which means that our Mahalabia recipe gets the evaporated milk treatment too! I use a mixture of fresh whole milk and evaporated milk, for an indulgent, but surprisingly, still light dessert. I’ve made this with semi skimmed milk and semi skimmed evaporated milk with very good results too, if you don’t fancy all that fat!
Cornflour (Cornstarch) or Rice Flour when making Mahalabia?
You definitely want to use cornflour (called corn starch in the US) for Mahalabia as the thickener when cooking this chilled dessert.
Don’t be tempted to use rice flour as it changes the texture of this Arabic pudding, adding a slightly gritty mouthfeel, no matter how finely your rice flour has been milled. And that is not what mahalabia should be.
Mahalabia should not never made with rice flour. Arabic rice flour pudding is something completely different, more like the South Asian firni.
If you have memories of eating slightly gritty milk pudding as a child, chances are it was the Middle Eastern firni, not muhalabia.
Can you make Mahalabia with Condensed Milk?
Absolutely! But you need to reduce the amount of sugar, or omit the sugar altogether. Otherwise, your mahalabia will be far too sweet. So, for our recipe here:
- 750 ml (3 cups) fresh whole (full fat) milk
- 250ml (1 cup) condensed milk instead of the evaporated milk
- No sugar
- ⇒ then follow the rest of the recipe
Mahalabia can also be made a day ahead, in fact, overnight chilling (covered) gives the best result.
How to serve Mahalabia
We are huge fans of this Middle Eastern sweet. We make it for birthdays, summer parties, Ramadan, Eid, Nowruz and for no reason at all!
There is a traditional way of serving this Middle Eastern milk pudding, and that’s the first two ideas given below. However, depending on what you can get where you live, and your preference, you can get as creative as you like.
- Crushed pistachios and almonds are used as a light topping, as you can see from the pictures and provide a wonderful contrast in texture and temperature. You could also top it with crushed walnuts, but perhaps not pine nuts, leave that for our Maqluba recipes. Don’t fancy nuts? Leave them out.
- Crushed dried rose petals are another common topping, adding a delicious musky, floral and a touch sweet flavour to Mahalabia.
- Crushed hibiscus petals are tart and while not traditional, make a great flavour contrast in this Arabic milk pudding.
- Remember I mentioned right at the start that we flavour it with either orange flower water or rose water? I always lean towards rose and if you have access to rose syrup, that makes a wonderful topping too, slightly diluted and drizzled over.
- If you can’t get rose syrup, think fresh berries, butterscotch, caramel (salted caramel would be good). Not traditional but always good with this Middle eastern dessert.
- caramel sauce or salted caramel is another wonderful, if not traditional, topping for muhallebi.
- Chocolate is always good too! Whether you grate some chocolate onto the mahalabia, or spoon some chocolate ganache or chocolate sauce over it.
- And, how about some balsamic strawberries for a funky fusion garnish? The sharp, tangy and sweet balsamic strawberries go extremely well with the creamy muhallabia.
- shredded coconut with or without raisins is another wonderful way to top muhallebi for something different.
Balsamic Strawberries for our Mahalabia
- 12 strawberries, quartered
- 2 Tbsp balsamic strawberries
- 1 tsp white sugar
- dash of freshly ground black pepper
⇒ Mix everything up and leave to macerate for 30-60 minutes, stirring a couple of times.
Where to get rose water or orange blossom water?
They should be sitting next to the vanilla in the baking aisles of your supermarket. Failing which, online is the way to go. If you shop on Amazon, these are the ones I use, click below to get them with my affiliate links:
Can’t get Orange Blossom Water or Rose Water?
I know some of you can’t get rose water or orange blossom water, and that’s perfectly fine.
Don’t flavour it or go with half a tsp of good quality vanilla extract or even almond extract in this recipe. Or leave the flavouring out completely and serve with some fruit.
More Mahalabia Recipes on LinsFood
I love playing with variations of traditional recipes. Below are 2 very different Mahalabia recipes on here. The first one uses the combination of coconut milk and palm sugar, a favourite South East Asian flavour combination.
And the second is a sexy mango and sumac combination. Sumac in a dessert? Totally works!
More Middle Eastern Desserts
Images by LinsFoodies
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If you like the recipe, don’t forget to leave me a comment and if you’re feeling generous, a 5-star rating! Shukran!
And if you make the recipe, share it on any platform and tag me @azlinbloor.
Lin xx
Mahalabia Recipe – Middle Eastern Milk Pudding
Ingredients
- 500 ml fresh whole milk
- 500 ml evaporated milk
- 150 g white sugar
- 5 Tbsp cornflour cornstarch in the US
- 1 Tbsp rose water or orange water
- ¼ tsp ground cardamom or pound the seeds of 8 cardamoms in a mortar with a pestle
Garnish
Instructions
- Make a paste with the cornflour and about 3 Tbsp of the fresh milk.
- Combine this cornflour paste, both types of milk and the sugar in a heavy based saucepan or milk pan and stir to mix.
- Bring to a simmer on medium heat, stirring it regularly. Don't whisk it, as that will create bubbles that you don't want. After about 5 minutes, you'll notice the milk mixture begin to thicken slowly with a thicker and smooth consistency.
- Lower the heat down slightly to medium-low and continue cooking and stirring for another 5 minutes until the muhallebi resembles thick custard.Now you need to be careful here as the milk can catch at the bottom of the pot if your heat is not low enough, or if the pan doesn't have a thick enough base. You don't want burnt milk or bits in your mahalabia! Just in case, do not scrape the bottom of the pan as you are stirring.
- When the mahalebi is as thick as custard, take it off the heat and add the rose/orange water (whatever you're using) and crushed cardamom seeds and stir.
- Pour into your chosen serving dishes or cups.
- Place in the fridge to cool for at least 4 hours. It will thicken when cold.If you are going to chill it overnight, cover the cups/dishes with cling film or saucers to prevent the Mahalabia from absorbing any smells but also to stop the surface from becoming dry.
- To serve, drizzle the rose syrup over it (if using) and sprinkle with nuts.
This was sooo good and so easy! Thank you!
I’m so pleased to hear that, Cas.
I have to agree with everyone here. This is the best muhallabia recipe I’ve ever had. No unnecessary ingredients and the use of evaporated milk is just so inspired. Thank you Azlin.
Haha, thank you so much for the effusive praise, Laura. I’m pleased you enjoyed it.
The best mahalabia recipe ever, thanks! The evap milk makes all the difference.
Now that’s praise indeed! And I totally agree with you with using evaporated milk in mahalabia.
Thank you for such a delicious recipe. It was the perfect ending to our meal!
My pleasure, Gwynn, so pleased to hear that!
Just wanted to tell you how much we love your mahalabia recipe. It’s what my children request everytime!
Awesome, mahalabia is probably my kids’ favourite dessert too!
I’ve made this recipe 4 times now and really, really love it. Why do some people add rice flour to theirs? Thanks.
Hi Annie, I’m so pleased to hear that. Authentic mahalabia doesn’t contain any rice flour, it really is just a milk dessert. I think that someone borrowed the idea from firni which is a rice flour and dairy dessert popular in both South Asian and Middle Eastern cooking. Or maybe even got the two mixed up. Unfortunately, many food sites don’t know any better when they borrow recipes from each other.
One of the easiest, most delicious dessert we’ve ever had! Thank you!
I’m pleased to hear that!
Shukran Azlin. I cam across your recipe almost a decade ago, when yours was the only mahalabia recipe online. Now I see so many food bloggers with the recipe! I must confess that I’ve tried a few others but my family and I keep coming back to yours, it’s the best mahalabia recipe ever! I think it must be the evaporated milk you know. Anyway, thank you once again, with Ramadan not too far away, we’ll be having this a lot!
Hi Fatima, thank you, I’m so pleased that you and your family love my mahalabia recipe best!
Thank you we made this on the first day and it was thoroughly enjoyed by all. Making it again today! So easy yet so perfect for Iftar.
I’m so pleased to hear that! Thanks for letting me know!
Thanks for the recipe Azlin. I saw that you’ve given the recipe for condensed milk too. Which is better? Thanks.
Hi Saira, it’s a pleasure. Definitely better without condensed milk.
This was easy and delicious. Thanks, it’s a keeper.
Pleased to hear that, thanks for letting me know.
This was the easiest and yummiest dessert I’ve ever had! Everyone loved it yesterday in our first small garden party in what seems like forever. Thank you Azlin, I’ll be making this throughout the summer, it’s so good!
I’m so pleased to hear that, Catherine! I think the fact that it’s delicious and easy just makes it a clear winner!
So delicious! Made this for my whole family, and everyone approves! Thanks so much for sharing this recipe 😀
A real pleasure, Vanessa, so pleased to hear they all loved it.
Wishing you a wonderful 2021!
This looks like a delicious dessert Azlin. Addition of rose water tastes good. Loved the other options.
It’s been about thirty years since I tasted something very similar to this. It was in an Arabic café which has long ago gone out of business. The owner said that his version was Libyan in origin. I plan to make this once I finish moving next month and will let you know how it turns out. Thanks very much mfor the a SS
Good luck with the move, Thomas, and I look forward to what you think. It’s one of our favourite desserts, both for its flavour and simplicity.
Hi Lin
Firstly, thank you for sharing this mahalabia recipe. You have a beauty face and heart and it’s kind of you to share this recipe. Your kids are good looking too.
I would like to make chocolate mahalabia. With the guideline of the above recipe, how much chocolate should I use? And can I use dark chocolate? Thanks
Thank you for your lovely words, Ashida.
You can go 2 ways with chocolate mahalabia, either cocoa powder or a chocolate bar. And yes, to the dark chocolate.
Chocolate bar – this is my preferred method, and I usually use 200g of 70% dark chocolate. This gives you a very chocolatey mahalabia.
Chop up the chocolate (the smaller, the better), and add to the milk mixture between step 3 & 4. So once the milk has warmed up, but before it’s thickened.
Cocoa powder (I haven’t used this method before) – I would start with 4 Tbsp, and see how that goes. A bit difficult to ask you to taste and add more, as you’ll be fasting!
Hi, I am dairy free. Have you tried this with any nut milk or coconut milk?
Thanks
Hi Protima, yes, I have. I’ve made this for clients with coconut milk, soya milk as well as almond milk. It’s delicious with all kinds of dairy free milk.
Wow! Started cooking middle eastern dishes a few weeks ago. This is the first dessert I’ve tried. It’s great. I used milk and half-n-half. (Its what I had on hand.) I also added cashews to custard in addition to lemon juice, desiccated coconut and pure almond extract. Amazing! Thank you.
That’s really wonderful to hear, Liz, I’m excited for the adventure you’ve begun! All your additions sound absolutely delicious! If you are looking for inspiration and actual recipes from the region, you’ll find a huge range on my Middle Eastern and North African page: https://www.linsfood.com/mideastnorthafrican/
Stay in touch, I’d love to know how your cooking progresses! x
What an interesting dessert, I’ve never heard of it before. I’ve recently gone vegetarian, and vegetarian gelatine is just not quite great. So I’m definitely trying this recipe out, as I miss my panna cotta!
Perfect recipe for Ramadan and Eid! Since mango season is at its peak here, I’m going to try the mango version soon.
It certainly is, thank you, Maria.
I’ve been looking for a good mahalabia recipe for so long. I tried yours and it’s just amazing, just the right amount of sweetness! Thank you Azlin.
Glad to hear that, Mastura. Thank you for letting me know.
Amazing recipe, thank you!
A pleasure, thank you, Farah.
We made this yesterday and it was a super big hit for the international collection of guests. Thank you, Azlin, my husband had to go and print out your recipe for everyone! We made sure to include your site link on it. You have quite a few fans for life!
Awesome, always happy to hear from a happy customer!
oh my god azlin you look so hot in that tutorial. your accent is also sexy . also that dessert is so beautiful the way you made it.
Haha, thank you! I’m glad you enjoyed the recipe too!
Wow! This looks delicious, refreshing and perfect for summer.
Thank you!
Hello, can you please let me know if this requires ‘corn starch’ or ‘corn flour ‘ ? I see both in the supermarket.
Thank you
Hi Nehron, what you are looking for is what is used to thicken liquids. In different parts of the world, it is called different things. In the UK, we call it cornflour. In the US, it is called cornstarch. In Canada, I believe it is also called cornstarch. Either way, you are looking for the white, powdery version that resembles baby powder or tapioca flour, not the one that looks like fine semolina. Here is the wiki page for it: https://en.wikipedia.org/wiki/Corn_starch
Thank you, Azlin for this wonderful recipe. I made it for the whole big family for the first day of Ramzan yesterday, and everybody just loved it! I’ve made it again for iftar today. And I am looking forward to trying the Mango Muhallabia too. Ramadan kareem to you and your family!
Thank you so much, I’m so glad you all loved it. And I hope you are all having a blessed Ramadan.
I saw someone make this on Masterchef, and yours was the recipe that popped up when my greedy self drooled and googled it.
I made it for 4 of us for a dinner party, and boy oh boy – WHAT A TRIUMPH!!! Everone loved it, and you can bet I’ll be making it again.
Thank you for sharing! I’ll be checking out more of your recipes to impress my family and friends at future dinners.
Someone made Mahalabia on Masterchef? Interesting!
Thank you so much, Gina, for trying the recipe and taking the time to leave me a comment. I’m glad everyone loved it, it’s always ben a huge favourite in our family, especially during the summer months!
The best mahalabia recipe on the net! Thank you, Azlin, I’ve tried so many and yours is the creamiest, yet lightest of them all. There was one that used oil in hers? That’s just not right! Anyway, keep it up, off to check your mango mahalabia. What flavour is next?
Thank you so much! As for the next flavour, well, you’ll have to come back and see!
Another incredibly exotic recipe, and this one is so easy. Planning to make it for Sunday’s birthday party, along with your Semolina cake!
Thank you Jasmine. Let me know how it goes. x
Dear Azlin Bloor
I would love to make the mango mahalabia for a large party but I cannot make out from your recipe if I can use mango pulp and also when I should add it to the cornflour mix
Hi Vi, are you looking at this recipe: https://linsfood.com/mango-mahalabia-middle-eastern-dessert/?
That’s the recipe for mango mahalabia. This one is for the regular, traditional one.
It’s in step 3, with the milk and cornflour paste.
What do you mean by mango pulp? If you can’t get fresh mango, any sort will do, frozen or canned.
I hope that helps, let me know if you have any other questions. x
Wow, this looks so easy to make, I never knew! I thought maybe there was gelatine, and I hate using gelatine. Going to be the perfect dessert with after your rice. Now, I’ll have to look for other dishes from your site to make a complete meal! Lol!
Thank you!
Perfect dessert for these hot summer months! I just made this yesterday, Azlin, and it’s just amazing! Planning to make the mango one next weekend! Thank you!
That’s really wonderful, I’m so glad you like it. Let me know what you think of the mango muhallabia!
Thank you for this muhalebi recipe! I made this last weekend for Eid, doubled the recipe and used rose water in one and orange in the other. It was a big hit with my family. I definitely like with rose water best. I am planning to make your mango one next week!
I’m so pleased to hear that, thanks for letting me know!
I never knew Muhalabia was so easy to make! It also looks incredibly refreshing and perfect for summer.
It certainly is!
I have a friend that her mom makes this and I literally fell in love, SO good now that I am lactose intolerant I wonder if I could make it with coconut milk or cashew or something? Mouth watering….
Hi Andrea, yes, you can! I should mention that in the post itself. We’ve made this with soya, almond, and most definitely coconut milk.
Azlin, I just read your words above in bold, and felt that I had to leave a comment to thank you! I have been making this recipe of yours since I first saw it in 2013. My mother makes it too, she says it’s better than the one she learnt as a child from her mother! I think everyone in my family makes this recipe, not just during Ramadan, but all throught the year. And now, I’m going to take a look at your Mango one!
Thank you for this wonderful recipe, and all your other recipes that remind me of my childhood in Syria.
Oh wow, Djamila, you’ve made my day! Thank you so much and thank your mum for me, that is high praise indeed! I am so glad that this is a hit in your family, all of us here are such big fans of it too. x
Thanks for sharing. And I’m glad you clarified the whole cornflour and cornstarch thing as I often see recipes with cornstarch, especially for mahalabia, and often wondered if it’s the same as cornflour.
Question: Does this have the same taste/texture as phirni?
TIA
Zee x
Hi Zee, it definitely is slightly similar in flavour to phirni, given the huge amounts of milk used in both. Texture wise, mahalabia is completely smooth, no hint of graininess as in firni. x
Hi, want to try it but we do not get evaporated milk where I live – is there a substitute for it – ok help- thanks
Hi Maria, yes, just use whole (full fat) milk only for both types of milk. In fact, traditionally, it’s made with just fresh milk. If you want it creamier, you can use fresh cream for the evaporated milk.
You mean reduce the milk and the add cream-how much?
Using rice flour would make it firni right?
Sorry for the late reply.
Wish I had seen yr reply earlier- the mango season is just over – yr right I’m from India !!
Leave out the evaporated milk and use 500ml (2 cups) whole milk and 500ml (2 cups) fresh single (light) cream. Not the sort you whip, the lighter one.
Shame about the mango season but you can use use canned or frozen mango. It will also work.
Thanku
Is it cornflour or cornstarch? Can either be used?
Hi Noreen, they are the same thing. In the US, cornflour is called called cornstarch.
Thanks Azlin! I am in Canada, and they are two different things. I followed your recipe and used corn flour. It turned out well. 🙂
Excellent! Now, I’ve just learnt something today! Thank you for trying it out and I’m glad you liked it!
I must say “GORGEOUS LOOKING DESSERT” 🙂 This is perfect while entertaining guests as it looks beautiful and can be prepared well in advance too:)
Thank you Shubha, it’s definitely one of my favourite easy desserts!
Beautiful presentation. Nicely done!
Thank you,, Jackie!
This is one of my favourite desserts. I love it with slivers of pistachios and extra rose syrup.
Same here!
Oh boy this looks devine. I LOVE middle Eastern food but often gorge on the first few courses and can’t find room for pudding. This sounds so light and fragrant. Thanks for sharing!
Thank you Emma, I know what you mean!
Muhalabia is definitely one of my all time favourite desserts! I live in Jordan and eat it quite often. Silky, smooth, and lovely!
That’s fantastic! Certainly is one of our favourites!
I love Middle Eastern food and I’ve never tried this, the rosewater sounds wonderful, and it’s so pretty!
Thank you Sue, I do love the scent of roses in my food!
Hi Lin,
I would so love to try this out. This is a lot like “kheer” correct. I love the orange blossom water in it.
I love mahalabia! So creamy and I like mine with orange blossom water. Looks delicious Lin!
Oh I love dessert like this and I’m a huge fan of any dessert with Rosewater. Looks so good!