Mahalabia Middle Eastern Style Milk Pudding Recipes
MAHALABIA (MIDDLE EASTERN-STYLE MILK PUDDING)
This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.
Provided by Amel
Categories Desserts Custards and Pudding Recipes
Time 2h25m
Yield 6
Number Of Ingredients 7
Steps:
- Combine milk and sugar together in a saucepan; bring to a boil.
- Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
- Refrigerate milk mixture until completely cooled, 2 to 4 hours.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 39.3 g, Cholesterol 64.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 67 mg, Sugar 30.7 g
MAHALABIA (EGYPTIAN MILK PUDDING)
Mahalabia is a popular dessert in Egypt and other Middle Eastern countries. This rich version features both milk and heavy cream.
Provided by Olaahmed
Categories World Cuisine Recipes African North African Egyptian
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
- Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 21.4 g, Cholesterol 91.3 mg, Fat 24.4 g, Fiber 0.1 g, Protein 5.3 g, SaturatedFat 15.2 g, Sodium 72.9 mg, Sugar 15.1 g
MAHALABIA - A MIDDLE EASTERN DESSERT
Mahalabia recipe, quick and easy, chilled, make ahead Middle Eastern milk pudding, flavoured with rose water or orange blossom water.
Provided by Azlin Bloor
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- 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 stirring it occasionally. After about 5 minutes, you'll notice the milk mixture begin to thicken slowly.
- Lower the heat down slightly to medium-low and continue cooking and stirring for another 5 minutes until the mahalabia resembles thick custard. Now you need to be careful here as the milk can catch 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 mahalabia 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.
Nutrition Facts : Calories 207 kcal, Fat 6 g, Sodium 96.3 mg, Cholesterol 23.2 mg, Carbohydrate 32.6 g, Protein 6.3 g, Sugar 28.1 g, ServingSize 1 serving
MAHALABIA RECIPE (MUHALLEBI)
Creamy pudding, Mahalabia, is a milk-based cardamom flavored dessert from the Middle East. Very much like Panna Cotta, it is extremely easy to make, takes only a few minutes, and tastes amazing! If you like milky puddings, you're going to love this one!
Provided by Dhwani
Categories Desserts
Time 15m
Number Of Ingredients 13
Steps:
- In a bowl, whisk together 1 cup milk and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps.
- Now, in a saucepan add the remaining 2 cups of milk, heavy cream, and sugar.
- Set the saucepan over medium-high heat.
- Now add milk-corn starch mixture. Mix really well
- Bring the mixture to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.
- Remove the saucepan from the heat and whisk in the cardamom powder and rose water.
- Pour into 5 oz. cups(or whatever size of cups you have) and refrigerate uncovered until the surface has begun to set; about 20 minutes. Meanwhile, prepare the Rose Syrup Topping.
- In a very small saucepan, off the heat, whisk together the rose syrup concentrate, water, and cornstarch until well combined.
- Set the saucepan over medium-high heat and bring to a full boil, whisking constantly, until the mixture thickens and large bubbles form around the surface.
- Remove the saucepan from the heat.
- Let it cool down a bit and spoon a thin layer of the rose topping over the surface of each Meghalaya cup, tilting the cup to cover evenly.
- Refrigerate until set and cold; about 2 hours or up to overnight.
- In a medium skillet, over low to medium heat, melt the butter then add in the crushed pistachios and orange extract.
- Sauté the pistachios in the butter, stirring frequently, until just beginning to toast.
- Add in the sugar and stir until melted and lightly caramelized around the pistachios.
- Turn off the heat. Transfer to another bowl, and allow to cool completely.
- Spoon the pistachio topping evenly over the cooled mahalabia cups.
- Serve right away or keep refrigerated until it's time to serve.
- Enjoy the Rose Mahallabya cold.
Nutrition Facts : ServingSize 1 (5 oz.) cup, Calories 206 kcal, Carbohydrate 19 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 35 mg, Fiber 1 g, Sugar 13 g
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- Remove the seeds from the cardamom pods, transfer to a mortar and pestle. Pound them to a fine powder and set aside.
- Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot {You may mix the cornstarch with about 1/2 cup of milk and then add the cornstarch slurry to the milk mixture too, but it doesn't make much of a difference if you use a wire whisk to mix up everything}. Then, switch on the flame to medium heat.
- Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 8-10 minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. Continuous whisking until thickened is the only important step you need to follow while making this pudding.
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- In a pot, mix the whole milk, cream, sugar, and corn starch/rice flour and whisk well until dissolved
- Lower the heat to low and continue whisking for a few more minutes until thickened to a pudding consistency. Ensure you lower the heat and continue whisking so the milk does not catch the bottom of the pot and burn
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