Mahalabia
Lebanese milk pudding set with cornflour, scented with rosewater and orange blossom, topped with crushed pistachios and a thin sugar syrup. Lighter than Egyptian malabi (which often gets a heavier pink syrup); silky, restrained, gently floral. Eaten cold from glasses or shallow bowls; an everyday Lebanese dessert.
Overview
Cornflour mixes with cold milk to a slurry; the rest of the milk warms with cream and sugar; the slurry pours in and the mixture thickens to a thin custard in 4-5 minutes. Off the heat, rosewater and orange blossom water perfume; the lot pours into glasses. Cold; topped at the table with sugar syrup and pistachios.
Ingredients
Pudding
- 1 litre whole milk
- 200 ml double cream
- 100 g caster sugar
- 70 g cornflour
- 1 tablespoon rosewater
- 1 tablespoon orange blossom water
Syrup
- 80 g caster sugar
- 80 ml water
- 1 teaspoon rosewater
Topping
- 50 g pistachios (chopped)
- A few rose petals (optional)
Method
Stage 1 - Slurry
- Whisk the cornflour into 200 ml of the cold milk until completely smooth.
Stage 2 - Heat
- Combine the remaining 800 ml of milk, the cream and sugar in a heavy saucepan.
- Heat over medium, stirring, until just simmering.
Stage 3 - Thicken
- Whisk in the cornflour slurry steadily.
- Cook 4-5 minutes, whisking constantly, until thickened to a thin custard that coats the back of a spoon.
Stage 4 - Flavour
- Off the heat, stir in the rosewater and orange blossom water.
Stage 5 - Set
- Strain through a fine sieve into 6 glasses or shallow bowls.
- Cool 30 minutes; refrigerate at least 3 hours.
Stage 6 - Syrup
- Combine the sugar and water in a small pan; simmer 5 minutes; off the heat, stir in the rosewater. Cool.
Stage 7 - Serve
- Spoon a thin layer of cool syrup over each pudding.
- Top with chopped pistachios and rose petals.
Notes
- Strain after thickening: Catches small lumps and gives a silky finish.
- Don't over-flavour: A teaspoon too much rosewater turns the pudding perfumey. Start with what's specified; taste before adding more.
- Serve cold: Mahalabia is meant to be cold from the fridge. Room temperature mutes the flavours.
Storage
- Keeps 3 days refrigerated. Top with syrup and nuts only just before serving.
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