Mahalabia Recipe (Muhallebi Middle Eastern Milk Pudding)

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Devour the silky smoothness of Mahalabia or Muhallebi, a luscious Middle Eastern milk pudding that melts in your mouth. Light, creamy, and infused with the delicate aroma of vanilla, this dessert is the perfect finale to any meal. Made with milk, rice flour, vanilla essence, nuts, seeds, and the rich sweetness of Nestlé MILKMAID, our Mahalabia recipe brings comfort and tradition to your table.

About Our Recipe

Imagine a dessert so velvety that each spoonful feels like a luxurious treat. Mahalabia is a beloved classic, made with a few simple ingredients, yet its delicate texture and aromatic flavours make it unforgettable. Nestlé MILKMAID is the key to this recipe, adding an irresistibly creamy richness that elevates this traditional delight.

Our easy Mahalabia recipe combines milk, rice flour, and Nestlé MILKMAID to create a perfectly smooth, melt-in-your-mouth pudding. A splash of vanilla essence infuses it with a fragrant touch, while a sprinkle of pistachios or almonds adds a delightful crunch. Whether served chilled on a warm day or as an elegant finish to a meal, this dessert is always a crowd-pleaser.

With Nestlé MILKMAID, making this Middle Eastern classic is effortless yet extraordinary. So, whip up a batch, savour the indulgent flavours, and enjoy the rich, creamy perfection of our Mahalabia recipe!

Craving more delicious treats? Explore our collection with indulgent recipes like Chocolate Soufflé, and Persian Saffron Pudding—each one guaranteed to leave you wanting more!

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Ingredients

4 tbspMAGGI Coconut Milk Powder

½ tinNESTLE MILKMAID Sweetened Condensed Milk

3 cupsWarm Water

½ cupRice Flour

½ tspVanilla Essence

Toppings

3-4 tbsp, finely choppedNuts (Almonds, Pistachio)

2 tbspSesame seeds

How to make Mahalabia Recipe (Muhallebi Middle Eastern Milk Pudding)

Step 1: Prepare Coconut Milk by mixing MAGGI coconut Milk with 3 cups of warm water. Stir the rice flour into 1 cup of prepared coconut milk. Mix until smooth. Add vanilla essence and keep it aside.
Step 2: Heat the remaining coconut milk in a saucepan (cooking pot) and simmer. While stirring constantly, add the rice-coconut milk mix. Heat the mixture on a low flame, then add NESTLÉ MILKMAID and stir well. Continue cooking until the mix begins to thicken.
Step 3: Once thick, pour it into individual serving bowls and refrigerate overnight. Garnish with nuts and seeds. Serve Mahalabia cool.

Serving suggestion: You can also add rose jam to the Mahalabia recipe for garnishing.

Tips to Make Mahalabia

To prevent lumps in your Mahalabia, dissolve rice flour or cornstarch in cold milk before adding it to the mix.
Stir your Mahalabia mixture continuously while cooking to prevent sticking and clumping.
If lumps form in your Mahalabia, strain the mixture before chilling for a smooth texture.
To adjust thickness after chilling, whisk in a small amount of cold milk before serving.
Let the Mahalabia cool at room temperature for 20-30 minutes before refrigerating to prevent condensation.
For added texture, layer your Mahalabia with crumbled biscuits, granola, or caramelised nuts before serving.

FAQs on Mahalabia

1. Is Mahalabia gluten-free?

Yes, our Mahalabia recipe is gluten-free because it uses rice flour as a thickening agent instead of cornstarch, which does not contain gluten.

2. Can I use cornstarch instead of rice flour in the Muhallebi recipe?

Yes, cornstarch can be used as an alternative to rice flour. Both ingredients help thicken the mixture, but rice flour gives Muhallebi a unique texture. However, using cornstarch will make the recipe no longer gluten-free.

3. Can I add flavours to my Mahalabia recipe?

Absolutely! You can experiment with rose or orange blossom water, saffron, cinnamon, or even cardamom to create unique variations of Mahalabia.

4. What are some common garnishes for the Mahalabia recipe?

Common garnish ingredients for Mahalabia include chopped nuts such as pistachios or almonds, dried fruits such as dates or raisins, and a drizzle of honey.