Muhallabia, also spelled as Mahalabia is a delectable milk based, rose flavoured Middle Eastern dessert. This rich, creamy and delicately flavoured treat is a perfect indulgence when you are in the mood to celebrate. I would say that this dessert is ideal for festive occasions such as Eid, which by the way is right around the corner, so I am hoping that this recipe comes handy to many of you hunting for dessert recipes. Over the years, I have slowly begun to like just a few Middle Eastern desserts, most others I will pass because I find them tooth tingling sweet. Probably why I haven’t attempted to try them out at home but perhaps will try them sometime in the future if I am able to tone down the sweetness to my level of liking.
I was first introduced to this dessert by my friend who lives in the UAE and used to make it a lot. However, the introduction happened only via whatsapp messages 🙂 and I had the opportunity of tasting it when I bought a store bought mix that was a good, quick fix alternative for my craving. I had only tried that once and forgotten about it until I came across this recipe from the various recipe cuttings that I collect from the Friday magazine. This creamy dreamy dessert was loved by my son and like I mentioned earlier, is perfect as a treat on a special occasion. This is not your everyday dessert as it is very rich and can lead to an expansion of your waistline if you are not careful, so I highly recommend you to share the calories with fellow dessert lovers. Try it, it is simple, delicious and will vanish within minutes!
Creamy, rich and delicious, this pudding is one of the easiest desserts to make for a party or even as a nice treat for the weekend. It can be made ahead of time too
- 1 cup milk divided
- 1 cup fresh cream
- 1/3 cup white sugar
- 1 tablespoon cornstarch cornflour
- 2-3 teaspoons rose water or 1-2 teaspoons orange blossom water
- powdered pistachios to garnish
- dried rose petals to garnish optional
- Take 3 tablespoons of milk in a small bowl and dissolve the cornstarch in it.
- Pour the remaining milk, cream and sugar into a thick, heavy based pot and bring the mixture to a boil. Then simmer and cook for about 20-25 minutes stirring every 5-7 minutes with a whisk to prevent scorching.
- The mixture will thicken and reduce slightly. Add the cornstarch and quickly whisk the mixture together as it thickens. Keep heat at a minimum.
- Add the rose water and stir in. Turn off the heat
- Pour the mixture into dessert bowls or serving glasses such as small tea cups, vodka shot glasses or Turkish tea glasses. Tap the glasses slightly so that the mixture settles in
- Allow to cool for a few minutes before covering the mouth of the glasses with cling film. Chill in the refrigerator for at least 3 hours before serving, overnight for best results.
- Garnish with chopped or powdered pistachios and dried rose petals (optional)
- This dessert must be cooked on a very low heat in a thick bottomed pan. Keep an eye out and whisk every now & then to prevent scorching as burnt/brown spots will ruin the whole dessert