What are the ingredients?

Muhallebi is essentially a sweet creamy dessert, in many ways similar to the French blancmange. It is made with a combination of milk and sugar that is cooked and thickened with cornstarch or rice flour. Traditionally, found cardamom is used for flavour and a dusting of cinnamon as garnish. However, most recipes usually use orange blossom, vanilla, or rose water and is typically served cold.

Where does Muhallebi Milk Pudding originate from?

The earliest recorded recipes date back around a thousand years. Since the beginning, there have been multiple ways of making this delicious milk pudding or custard. The main ingredient is always fresh milk, but the thickener and toppings vary.

This simple treat is believed by some to have Turkish origins and is enjoyed in slightly different forms across the Arabian Peninsula, Middle East, and North Africa. Milk puddings are common across the world. Muhallebi is certainly not specifically Turkish and Mahalabia not specific to the Arab World. Depending on the region, it can be garnished with typical local ingredients such as pistachios, date syrup, almonds, walnuts, shredded coconut, cinnamon, or raisins. 

I found this recipe from a magazine, adapted from the cookbook ’Syria : Recipes from Home’and made some changes by adding evaporated milk.

Muhallebi Milk Pudding Variations:

The adapted recipe had only whole fresh milk as the main ingredient. I usually love a creamier taste so I tried the recipe with half whole milk and half evaporated milk. Sometimes I use double cream instead of evaporated milk. Both ways work well and I found that it had a richer, smoother velvety texture in the latter choices. 

Cornflour can be substituted with Rice Flour. Using corn starch will yield a smooth consistency, while rice flour will have a bit of texture. 

Mahalabia with condensed milk: Replace the cream with condensed milk and omit the sugar.

How to serve and Party Tips

If you’re not a fan of cardamom or floral flavours, you can add a bit of vanilla or almond extract; In fact, any flavouring is fine and a matter of personal preference. You can also skip it all together for just a plain sweet milk pudding. It’s a dessert very much similar to the pannacotta as well, minus the gelatine. 

Let your imagination flow and get creative with the Garnish and Toppings. You can use any nuts, raisins, rose petals or even fruit puree and much more! Here are some suggestions :

Crushed pistachios or toasted almonds are used as a common garnish. If you have a nut allergy or don’t fancy them, then just leave them out. 

Crushed rose petals are another common topping used is many middle eastern desserts. Gives some contrast colour to the dessert.

Fruit Puree such as mango or passion fruit gives a a nice mild tangy flavour in contrast to the sweet pudding. 

Seasonal Fruits. – Try berries in Summer and Pomegranate in Winter…equally aesthetically pleasing and and delicious!

Chocolate! Not traditional but always a favourite. You can use chocolate shavings or spoon over some chocolate ganache. 

Balsamic fruit. I use chopped strawberries mixed with pomegranate molasses and some castor sugar— a sharp tangy contrast with the sweet creamy Mahallabia makes it an exciting fusion of flavours.

Dried fruit or desiccated coconut or Rose jam or Date Syrup. Take your pick!

WINTER VERSION: 

For a wintry feel, serve it hot and sprinkle a little cinnamon or mix it with your other garnishings before topping.

Notes : 

This is a Make Ahead Dessert. Make the puddings at least 3-5 hours before serving. Overnight for best results. They keep in the fridge for 2-3 days.

Be sure to use a heavy bottom saucepan or milk pan to avoid the milk from burning and causing bits in the mahalabia.

If you are going to chill it overnight, cover the cups/dishes with cling film or saucers to prevent the Mahalabia from drying out and forming a crust-like layer. This also prevents it from absorbing any other food smells in the fridge. 

You may also like :

Quick no bake Yogurt cheesecake in a glass

Turkish Pumpkin Candy Dessert

Summer Fruit Cobbler

Coconut Water Jelly

Vegan Coconut Rice Pudding

Creamy Blueberry Coconut Popsicles

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Muhallebi (Mahalabia) Milk Pudding

The milk pudding known as muhallebi or mahalabia is as good as they come. Light, gently flavoured and super easy to make at home. It is a Make Ahead dessert and is a must try! If you like Milky Puddings as I do, then you're going to like this one! It is delicious and takes only few minutes to prepare.

Course Dessert

Cuisine Middle Eastern, North Africa, Turkish

Keyword dessert, gluten-free, mahalabia, make ahead, Middle Eastern, muhallebi, party, pudding, sweet, turkish, vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Chilling time 5 hours hours

Servings 4

Calories 210kcal

Author Nurdiyanah Magness

Equipment

• heavy bottom saucepan or milk pan

Ingredients

• 500 ml fresh whole milk. 2 cups
• 500 ml evaporated milk OR double/heavy cream 2 cups
• 150 gm Castor Sugar 5 oz – adjust as per desired sweetness. I used 100gm
• 70 gm cornflour/cornstarch OR rice flour 6 tbsp
• 2-3 tsp rose water OR orange blossom water OR 1/4 tsp rose extract
• 4 pods green cardamoms finely crushed seeds (optional)

Garnish (optional)

• crushed pistachios or toasted almonds
• edible rose petals Check Notes for more choices

Nutrition

Calories: 210kcal

I’m really excited for you to try this super easy Recipe. If you do try this, I hope you’ll come back to leave a comment. I’d love to know what you think! You can also share a photo of it on instagram and tag me @sweetsharings with hashtag #sweetsharings

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The post Muhallebi (Mahalabia) Milk Pudding appeared first on Sweet Sharings.

If you are in the mood for an exotic rice preparation then this aromatic spice blend is a must. When using pilau spices, the best rice to use would be long grain and preferably the aromatic Basmati Rice. What is it that makes these spices so alluring? They have incredible medicinal and even psychotropic, or mind-altering, capacities. They’re like aromatherapy and they satisfy both the physical and spiritual needs.

This recipe can be doubled or increased to make bulk for storage and it lasts up to 4 months in an airtight glass jar. I use this Spice Blend to make my all time favourite go to 'pop in the oven' One-Pot Ginger Chicken Pilau. My husband loves it and never fails to go for a second helping.

Interesting facts and Ayurvedic uses of these spices : 

Cardamom – used to give flavour and smell in cooking particularly in sweet dishes and also in the pharmaceutical sector. It helps in digestive disorders and controlling bad breath.

Cinnamon  – used for preparing masalas and for seasoning food. It reduces blood cholesterol and helps in the production of insulin.

Cumin – used in cooking and is a good source of iron and keep one immune from diseases. Cumin seeds boiled in water helps in coping with dysentery.

Turmeric – used in cooking and in skin care products. It helps in healing cuts and wounds and in skin problems. It also helps in coping with diabetes.

Black Pepper – used in cooking and seasoning. It helps in coping with muscle pains, cold, cough, infections and digestive problems.

Garlic – used in cooking and helps to cope with cough and cold and has antibiotic properties.

Ginger – used in cooking and helps in cough and cold and aids in preventing digestive problems.

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Pilau Spice Blend

Pilau spice blend or Masala is a spice mix that is made of cumin, cinnamon, black peppercorn seeds and cardamom pods as the basic ingredients. Other added ingredients vary with different regions and recipes as well as personal preference. The spice mix is then normally used to make pilau rice. The recipe below is what I used in my personal blend.

Cuisine Indian, Iranian, Middle East

Keyword black peppercons, cardamom, cumin, garlic, ginger, masala, pilaf, pilau, spices, turmeric

Calories

Author sweetsharings

Ingredients

• ½ tsp ground fresh Cinnamon
• ½ tsp ground Cumin
• ¼ tsp Ground Black Pepper
• ½ tsp Ginger powder
• ½ tsp all spice or garam Masala optional
• ½ tsp turmeric powder optional
• 1 tsp ground mixed dried bell pepper
• 1 tsp Garlic powder or granules
• ½ tsp Himalayan Salt or Sea Salt Flakes optional

Instructions

• Put all the above in a bowl, give it a good stir and mix till well combined.
• You can double or triple the amounts if needed.
• Store in an airtight container in a cool dry place.
• Use as needed.

Notes

I grind all organic whole spices. You can use the ready ground powders as a short cut. Your dish will taste just as good though not as aromatic. Recipe can be doubled or increased to make bulk for storage. Lasts up to 4 months.

Did You Try this Recipe? Let me know in the comments. I woud love to know! Alternatively you can Post a photo of it on instagram and mention @sweetsharings with hashtag #sweetsharings

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The post Pilau Spice Blend appeared first on Sweet Sharings.