Egyptian Milk Pudding (Mahalabiya)
Photo: Jktab, CC BY-SA 4.0
Mahalabiya is a chilled Egyptian milk pudding scented with rosewater and orange blossom water. Its appeal is how little it asks for: milk, sugar and cornstarch, stirred patiently over the heat until silky. The two floral waters go in off the heat, so their perfume stays intact rather than cooking away. Cinnamon and crushed pistachios or almonds on top add warmth and crunch to the cool, soft set.
Instructions
Pour the milk into a saucepan and add the sugar and cornstarch. Whisk until the cornstarch and sugar have fully dissolved and no lumps remain.
Set the pan over medium heat and stir constantly. After 10 to 15 minutes the mixture will thicken and come to a gentle boil.
Lower the heat and keep stirring for another 2 to 3 minutes. The pudding is ready when it looks smooth and creamy.
Take the pan off the heat and stir in the rosewater and orange blossom water until evenly mixed.
Divide the pudding among serving bowls or dessert cups and let it cool for a few minutes. Refrigerate for at least 2 hours, until chilled and set.
Just before serving, sprinkle each portion with ground cinnamon and a generous amount of crushed pistachios or almonds. Serve cold.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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