Mahalabia – An Arabic Milk Pudding – Ramzan Special

Mahalabia - Arabic Milk Pudding - Ramzan or Ramadan
Mahalabia – Arabic Milk Pudding

One of the absolute blessings associated with blogging is the whole new world of food that has opened up for me. Before I started blogging a couple of years ago, my exposure to Middle-Eastern, Mediterranean,  and African food was really limited. Largely because I belaboured under the notion that the food from these regions was predominantly non-vegetarian. Imagine my delight when I discovered I was so, so wrong!

I came across Mahalabia in my search for desserts for the occasion of Ramzan or Ramadan. I was looking for something that was light on the stomach yet delicious; so all fried options were out. What appealed to me about this dessert was that it was easy to make, used so few ingredients, yet seemed so creamy and delicious. And it was!

Mahalabia is creamy, rich and just sweet enough without being very heavy, and the mild flavour of rose water gives it a very festive spirit.

How to Make Mahalabia

Time: 15 Minutes + 3 Hours to Chill

Serves: 4

Ingredients

  1. Milk – 3 Cups
  2. Corn Flour – 1.5 tbsp
  3. Sugar – 5 tbsp (more if you like your desserts very sweet)
  4. Rose Water – 1 tsp
  5. Pistachios – 10 to 12
  6. Dessicated Coconut – 2 tbsp
  7. Raisins – 12

Method

  1. Crush the pistachios to a coarse powder.
  2. Dissolve 1.5 tbsp corn flour and rose water in 1 cup milk.
  3. Set aside.
  4. Add the sugar to 2 cups of milk.
  5. Heat the milk and sugar to a gentle simmer.
  6. Add the cornflour+milk to the simmering milk.
  7. Stir constantly till the milk thickens and small air bubbles start to appear.
  8. Turn off the heat.
  9. Divide into four cups.
  10. Allow the Mahalabia to cool for about 20 minutes.
  11. Refrigerate for about 2 to 3 hours.
  12. Garnish with powdered pistachios, dessicated coconut powder, and raisins.
  13. Serve chilled.

Tips

  • I tried this with a few drops of Kewra essence instead of rose water and it turned out delicious.
  • I found that if I set the Mahalabia in steel cups, I was able to overturn the cups and tap gently to get the dessert out into plates. You can serve the Mahalabia directly in cups. This is just something else you can try. 🙂

WarningYou cannot stop at just one! 🙂

Mahalabia - Ramadan or Ramzan Special
Mahalabia – Ramadan or Ramzan Special

25 thoughts on “Mahalabia – An Arabic Milk Pudding – Ramzan Special

  1. Thanks for the lovely and such an easy recipe! I made this last night as the special Diwali dessert! Here is my version: http://www.cheontheroad.com/2015/11/mahalabia/ Cheers, Nishant
  2. Pingback: A Roundup of Vegetarian (and Some Vegan) Recipes for Iftar at Ramzan or Ramadan | ãhãram
  3. Oh, wow…nice dessert! I love your plating and all those colours! I can guess the sweet aroma and taste! Blogging is like an extended food course for me too as I come across new ingredients and food. Testing those recipes and meeting all the people out there with similar interest makes it amazing!.
  4. Hi Aruna. I totally agree with you about the wonders of having access to all of the incredible recipes from cuisines from around the world. Isn’t blogging amazing? Your dessert is just so elegant. The fragrance of the rosewater makes it a perfect dessert for a hot summer’s day and I am so glad that you have brought it with you tonight! Thanks! :D

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.