Classic Mahalabeya (Milk Pudding)

By shahdan • June 25, 2016


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Classic Mahalabeya (Milk Pudding)
Classic Mahalabeya (Milk Pudding) mahalebya mehalabeyya” mango mehalabeyya mehalabeyya’
20 min

This is an easy straight-forward recipe for classic Mahalabeya. The cream is essential because it gives it its super silky & smooth texture. Whether you eat it plain, keep it classic with a garnish of nuts, or top it with your favourite fruits (our favourite is fresh mango) and mint, this is a summer dessert that all your family will love!


  • 1 liter half cream milk (4 cups) - لبن نصف دسم
  • 4 tablespoon corn flour - نشا
  • 6 tablespoon sugar - سكر
  • 170 gram cream - قشطة
  • nuts (to taste) - مكسرات
  • fruits (to taste) - فواكه

Step by step

  1. In a pot, whisk corn flour with cold milk making sure the corn flour dissolves. Stir in sugar and stir again (off the heat).
  2. Place the same pot on medium/low heat and whisk continuously until milk thickens (about 10-15 minutes).
  3. Take it off the heat, add cream and stir gently until cream is well combined with the Mahalabeya.
  4. Pour the mixture in one serving bowl, or 4- 6 small dessert bowls. Let it cool and place it in the fridge when Mahalabeya reaches room temperature.
  5. Garnish with nuts, fresh fruits like mango & mint. Serve cold.


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