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Egyptian Milk Pudding (Mahalabiya)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517916
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 4 cups milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon rosewater
- 1 teaspoon orange blossom water
- Ground cinnamon for garnish
- Crushed pistachios or almonds for garnish
Directions
- In a saucepan, combine the milk, sugar, and cornstarch. Whisk or stir well to dissolve the cornstarch and sugar.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This will take about 10–15 minutes.
- Reduce the heat to low and continue cooking for another 2–3 minutes, stirring constantly, until the pudding has a smooth and creamy consistency.
- Remove the saucepan from the heat and stir in the rosewater and orange blossom water. Mix well to incorporate the flavors.
- Divide the pudding into serving bowls or dessert cups. Allow the pudding to cool for a few minutes, then refrigerate for at least 2 hours, or until chilled and set.
- Just before serving, garnish each pudding with a sprinkle of ground cinnamon and a generous amount of crushed pistachios or almonds.
- Serve the mahalabiya chilled and enjoy its creamy and refreshing taste.
Equipment
Saucepan, Whisk or spoon, Serving bowls or dessert cups, Small frying pan (for toasting the nuts, if desired)
Notes
This pudding is a versatile dessert that can be enjoyed on its own or topped with various garnishes like fresh fruits or a drizzle of honey.