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Muhallebi

Middle Eastern Milk Pudding
Prep Time5 mins
Cook Time5 mins
Resting Time2 hrs 15 mins
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: Middle Eastern
Keyword: dairy, dessert, malabi, milk, muhallabia, muhallebi, pudding
Servings: 8 servings
Author: The Elegant Economist

Ingredients

  • 2 1/4 cup whole milk
  • 2/3 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tsp rose water or orange blossom water
  • syrup (rose water is traditional)
  • pistachios, shredded coconut, dried rose petals for garnish (optional)

Instructions

  • In a medium saucepan, combine 1 3/4 cups of the milk, the cream, and the sugar, combine with a whisk and then heat on medium-high.
  • In a separate bowl, combine cornstarch and the remaining 1/2 cup of milk, using a small whisk to combine (or your fingers). Ensure there are no clumps in the mixture or your muhallebi will be lumpy.
  • Once your milk and cream mixture comes to a boil, check your cornstarch mixture is smooth and add to the saucepan. Turn down the heat to low, and whisk until the mixture becomes the texture of custard (1-2 minutes maximum).
  • Remove from the heat and whisk in your rose or orange blossom water until just combined.
  • Pour the muhallebi into small ramekins or cups, or a bowl for family-style presentation. Allow to cool at room temperature for 15 minutes, before placing in the refrigerator for two hours.
  • Once the muhallebi has cooled, top with the syrup of your choice and top with chopped pistachios, shredded coconut, dried rose petals, or your other favourite toppings.
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