Egyptian Milk Pudding (Mahalabiya)
Egyptian milk pudding, also known as mahalabiya, is a classic and indulgent dessert in Egyptian cuisine. This smooth and creamy pudding is made with milk, sugar, and fragrant ingredients like rosewater and orange blossom water. It is typically garnished with crushed pistachios or almonds and a sprinkle of ground cinnamon for added flavor and visual appeal.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
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.
Adapted from the source recipe's notes.Method
- 01
In a saucepan, combine the milk, sugar, and cornstarch. Whisk or stir well to dissolve the cornstarch and sugar.
- 02
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.
- 03
Reduce the heat to low and continue cooking for another 2–3 minutes, stirring constantly, until the pudding has a smooth and creamy consistency.
- 04
Remove the saucepan from the heat and stir in the rosewater and orange blossom water. Mix well to incorporate the flavors.
- 05
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.
- 06
Just before serving, garnish each pudding with a sprinkle of ground cinnamon and a generous amount of crushed pistachios or almonds.
- 07
Serve the mahalabiya chilled and enjoy its creamy and refreshing taste.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Jktab; view original image record .
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