Mahalabia Recipe
Milk pudding flavored with rose water and topped with pistachios.
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Ingredients
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Pudding Base
Toppings
Method
Preparing the Pudding
- 1
Combine Ingredients
In a medium saucepan, mix together 4 cups of milk, 1 cup of sugar, and 1 tablespoon of cornstarch. Stir until the cornstarch is fully dissolved.
- 2
Heat the Mixture
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and comes to a gentle boil.
- 3
Add Flavorings
Once the pudding has thickened, remove it from heat and stir in 2 tablespoons of rose water and 1 teaspoon of vanilla extract. Mix well to incorporate the flavors.
- 4
Set into Molds
Pour the pudding mixture into individual serving cups or a large dish. Allow it to cool slightly at room temperature before refrigerating.
- 5
Chill
Cover the cups or dish with plastic wrap and refrigerate for at least 4 hours or until the pudding is fully set.
Serving
- 6
Prepare Toppings
Before serving, chop the pistachios into small pieces.
- 7
Serve the Mahalabia
Once the pudding is set, remove it from the refrigerator. Sprinkle the chopped pistachios on top of each serving. Enjoy your Mahalabia chilled!
