Muhallebi Mahalabia Recipe

I absolutely adore this muhallebi recipe because it’s like a dreamy whisper of Middle Eastern flavors wrapped in nostalgic, creamy goodness. The subtle hints of rose water and the velvety texture give me all the cozy vibes, making it perfect for both solo indulgence and sharing with friends.

I adore making this creamy Muhallebi Mahalabia, a rich Middle Eastern dessert. The whole milk and heavy cream form a luxurious base that gets sweetened with granulated sugar.

Cornstarch does the thickening, and rose water very gently amplifies the dessert’s flavor. I love serving it with chopped pistachios and a dusting of cinnamon, which brings an almost savory element to the dish.

Ingredients

Whole Milk: High in calcium and vitamin D, lending richness and creaminess.

Whipping Cream: Contributes smoothness and richness.

Sugar that is granulated: This traditional dessert is made sweet by this ingredient.

Cornstarch: Creates a silky texture when thickening the pudding.

Rose water: Provides a floral scent, intensifying the complexity of the flavor.

Vanilla Extract: Imparts warmth and sweetness with its depth of flavor.

Pistachios: Supply sound fats and a really crunchy contrast.

Ingredient Quantities

• 4 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1/4 cup rose water or orange blossom water
• 1 teaspoon vanilla extract
• Pinch of salt
• Chopped pistachios for garnish (optional)
• Ground cinnamon for garnish (optional)

Instructions

1. In a large saucepan, mix the whole milk, heavy cream, and granulated sugar. Make sure the sugar dissolves completely.

2. Set the saucepan over medium heat and bring the combination to a mild simmer, giving it an occasional stir to keep the milk from scorching.

3. In a tiny bowl, stir together the cornstarch with a little water until smooth and creamy.

4. Once the milk mixture reaches a simmer, slowly whisk in the cornstarch slurry, making sure to stir constantly to avoid lumps.

5. Keep the mixture on the stove, over medium heat. Stir it constantly. It is your choice if you want to use a whisk or a spoon. I used a spoon and really dug in there. The mixture began to thicken. Every few seconds, I would stop stirring to see just how thick it had become. It had a long way to go before it was anywhere near the thickness needed to coat a spoon. Once the cooking time hit 4 minutes, I began to start thinking that we were waiting into 5 or 6 minutes, but it was really just 4 minutes about to finish.

6. Take the saucepan off the heat and mix into the saucepan the rose or orange blossom water, vanilla extract, and a tiny bit of salt until everything is thoroughly blended.

7. Empty the blended concoction into personal-sized dishware for individual servings or decant into one large bowl for communal enjoyment.

8. Let the muhallebi cool at room temperature for as long as it takes for the dessert to stop steaming and not feel hot to the touch. Then, transfer it to the refrigerator and allow it to chill for at least 2 hours, or even longer if you’re not ready to serve it.

9. If you want, you can use chopped pistachios and a dusting of ground cinnamon to garnish the dish before you serve it.

10. Chill the muhallebi before serving and revel in the creamy, aromatic delights of its flavor.

Equipment Needed

1. Large saucepan
2. Measuring cups
3. Measuring spoons
4. Whisk
5. Wooden spoon or silicone spatula
6. Small bowl
7. Personal-sized dishware or large bowl
8. Refrigerator

FAQ

• What is Muhallebi Mahalabia?
  Muhallebi Mahalabia is a traditional Middle Eastern dessert made with milk, sugar, cornstarch, and flavored with rose or orange blossom water. It’s a creamy and delicious pudding often garnished with nuts or spices.
• Can I use a non-dairy milk substitute?
  Yes, you can substitute whole milk with almond milk or coconut milk for a non-dairy version. However, it may slightly alter the texture and flavor.
• How can I ensure the pudding sets properly?
  Make sure to cook the mixture over medium heat, stirring constantly until it thickens and begins to bubble. This ensures the cornstarch fully activates and sets the pudding.
• What if I don’t have rose water or orange blossom water?
  You can substitute with additional vanilla extract for a simple vanilla flavor or try another floral extract like lavender, although it will modify the traditional taste.
• How should I serve Muhallebi Mahalabia?
  It is best served chilled. You can pour it into serving cups, let it cool, and then refrigerate for a few hours before serving. Add toppings like pistachios or cinnamon just before serving.
• Is it necessary to use heavy cream?
  Heavy cream adds a rich, creamy texture, but you can omit it if you prefer a lighter dessert. Just increase the amount of milk to compensate.
• How long can I store this dessert?
  Muhallebi Mahalabia can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or store it in an airtight container.

Substitutions and Variations

Whole milk: For a dairy-free option, substitute with 4 cups of almond milk.
Use coconut cream or a non-dairy whipping cream alternative to heavy cream.
Granulated sugar: An equivalent quantity of honey or maple syrup can replace this sugar for a new sweetener.
Almond extract: Utilize the same proportions of this ingredient to achieve signature flavors with rose or orange blossom water.
Vanilla extract: Substitute with 1 teaspoon of almond extract for a flavor that’s nutty.

Pro Tips

1. Dissolving Cornstarch Ensure the cornstarch is completely dissolved in cold water before adding it to the simmering milk mixture. This helps prevent lumps, achieving a smooth texture in your muhallebi.

2. Temperature Control Maintain a gentle simmer once you start heating the milk mixture. A high heat can cause the milk to scorch or the mixture to thicken too quickly, leading to an uneven texture.

3. Constant Stirring Stir continuously while adding the cornstarch slurry and during the thickening process. This prevents the mixture from sticking to the bottom and ensures an even consistency throughout.

4. Flavor Infusion Experiment with the amounts of rose water or orange blossom water to suit your taste. Consider starting with 2 tablespoons, then adjust based on your preference for floral intensity.

5. Garnishing Tips For a more vibrant presentation, lightly toast the pistachios before using them as a garnish. This enhances their flavor and adds a delightful crunch to the dessert.