Egyptian Milk Pudding (Mahalabiya)

Name: Egyptian Milk Pudding (Mahalabiya)
Ingredients: 4 cups milk; ½ cup granulated sugar; ¼ cup cornstarch; 1 teaspoon rosewater; 1 teaspoon orange blossom water; Ground cinnamon for garnish; Crushed pistachios or almonds for garnish

Egyptian milk pudding, also known as mahalabiya, is a classic and indulgent dessert in Egyptian cuisine.

Ingredients

4 cups milk
½ cup granulated sugar
¼ cup cornstarch
1 teaspoon rosewater
1 teaspoon orange blossom water
Ground cinnamon for garnish
Crushed pistachios or almonds for garnish

Steps

In a saucepan, combine the milk, sugar, and cornstarch. Whisk or stir well to dissolve the cornstarch and sugar.
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.
Reduce the heat to low and continue cooking for another 2–3 minutes, stirring constantly, until the pudding has a smooth and creamy consistency.
Remove the saucepan from the heat and stir in the rosewater and orange blossom water. Mix well to incorporate the flavors.
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.
Just before serving, garnish each pudding with a sprinkle of ground cinnamon and a generous amount of crushed pistachios or almonds.
Serve the mahalabiya chilled and enjoy its creamy and refreshing taste.

More recipes with milk, cornstarch, rosewater or orange flower water

Adapted from “Egyptian Milk Pudding (Mahalabiya)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.