MAHALABIA (EGYPTIAN MILK PUDDING)
Mahalabia is a popular dessert in Egypt and other Middle Eastern countries. This rich version features both milk and heavy cream.
Provided by Olaahmed
Categories World Cuisine Recipes African North African Egyptian
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
- Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 21.4 g, Cholesterol 91.3 mg, Fat 24.4 g, Fiber 0.1 g, Protein 5.3 g, SaturatedFat 15.2 g, Sodium 72.9 mg, Sugar 15.1 g
MAHALABIA (LEBANESE CARDAMOM PUDDING)
This delicious Lebanese milk pudding is flavored with cardamom, which gives it a unique taste. If you cannot find cardamom extract, let a few crushed cardamom pods steep in the hot milk for several minutes until fragrant.
Provided by DeuxDilettantes
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 3h55m
Yield 5
Number Of Ingredients 9
Steps:
- Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
- Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
- Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
- Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 38.5 g, Cholesterol 7.8 mg, Fat 4.8 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 41.9 mg, Sugar 28.3 g
MAHALABIA - A MIDDLE EASTERN DESSERT
Mahalabia recipe, quick and easy, chilled, make ahead Middle Eastern milk pudding, flavoured with rose water or orange blossom water.
Provided by Azlin Bloor
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- Make a paste with the cornflour and about 3 Tbsp of the fresh milk.
- Combine this cornflour paste, both types of milk and the sugar in a heavy based saucepan or milk pan and stir to mix.
- Bring to a simmer on medium heat, stirring stirring it occasionally. After about 5 minutes, you'll notice the milk mixture begin to thicken slowly.
- Lower the heat down slightly to medium-low and continue cooking and stirring for another 5 minutes until the mahalabia resembles thick custard. Now you need to be careful here as the milk can catch if your heat is not low enough, or if the pan doesn't have a thick enough base. You don't want burnt milk or bits in your mahalabia! Just in case, do not scrape the bottom of the pan as you are stirring.
- When the mahalabia is as thick as custard, take it off the heat and add the rose/orange water (whatever you're using) and crushed cardamom seeds and stir.
- Pour into your chosen serving dishes or cups.
- Place in the fridge to cool for at least 4 hours. It will thicken when cold.If you are going to chill it overnight, cover the cups/dishes with cling film or saucers to prevent the Mahalabia from absorbing any smells but also to stop the surface from becoming dry.
- To serve, drizzle the rose syrup over it (if using) and sprinkle with nuts.
Nutrition Facts : Calories 207 kcal, Fat 6 g, Sodium 96.3 mg, Cholesterol 23.2 mg, Carbohydrate 32.6 g, Protein 6.3 g, Sugar 28.1 g, ServingSize 1 serving
MAHALABIA (MIDDLE EASTERN-STYLE MILK PUDDING)
This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.
Provided by Amel
Categories Desserts Custards and Pudding Recipes
Time 2h25m
Yield 6
Number Of Ingredients 7
Steps:
- Combine milk and sugar together in a saucepan; bring to a boil.
- Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
- Refrigerate milk mixture until completely cooled, 2 to 4 hours.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 39.3 g, Cholesterol 64.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 67 mg, Sugar 30.7 g
MAHALABIYA
This mahalabiya recipe gives you an easy milk custard that's the ideal canvas for showcasing seasonal fruit. Top this Arab dessert with strawberry compote.
Provided by Reem Assil
Number Of Ingredients 13
Steps:
- In a medium saucepan over medium-low heat, combine the milk, sugar, and cardamom pods and bring to a slow simmer. When bubbles start to form, turn down the heat to low and simmer for 10 minutes to steep the cardamom pods.
- In a medium bowl, whisk the cornstarch into the cream until fully incorporated. Slowly whisk the cornstarch mixture into the hot milk, until it's thickened. When the mixture holds the imprint of the whisk's loops, remove it from the heat after about 5 minutes.
- Add the rose water and then pour the warm mixture through a fine-mesh strainer. Transfer into four 6 oz. serving glasses or ramekins. Refrigerate, uncovered, for 4 to 6 hours to firm and chill.
- In a medium saucepan, combine the strawberries, rose water, sugar, and ground cardamom and bring to a boil over high heat. Then turn down to low, cover the pan, and simmer for about 10 minutes to release the fruit's juices. Uncover the pan and simmer until the liquid thickens and the strawberries soften, intensify in color, and start to shrink, another 10 to 15 minutes. Add the lemon juice. Adjust the sugar to taste. Let cool.
- Just before serving, spoon the compote onto each chilled custard and sprinkle with the pistachios and rose petals.
MANGO & COCONUT MAHALABIYA -EGYPTIAN DESSERT PUDDING (*GFREE
I modified a version I found on the web and took it up a notch. My DH loves Mango and Coconut. Very nice for hot Ramadan night!
Provided by Jamilahs_Kitchen
Categories Dessert
Time 35m
Yield 4 bowles, 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk sugar with 2 cups Milk and 1 cup Half and Half on medium heat until warm and sugar dissolved.
- Add 1 tsp Vanilla Extract.
- In a separate bowl whisk Corn Starch with 1 cup of Coconut milk and 1 cup of Mango Juice to incorporate. Then, add it slowly to Sugar-milk mixture while stirring quickly until it starts to thicken. I like to keep the heat on medium and just be patient for it to thicken rather than turn up the heat and burn the cornstarch.
- * It is very, very important to whisk quickly and scrape the bottom of the pot with the whisk to make sure the cornstarch isn't sticking.
- At this time you can add Mango pieces fresh or frozen and let them break down into the custard.
- Turn heat down to low. Cook for 5 minutes.
- Take mixture off heat and wait until the temperature goes down a little.
- You're almost done. Pour the Mehalabeya into individual dessert dishes.
- Let cool on counter then top with Toasted Coconut and wrap each dish with saran wrap and place in fridge to chill and firm up.
- * Serve with more fresh Mango if you like.
- Refrigerate and Serve Mahalabiya cold.
Nutrition Facts : Calories 653.4, Fat 20.4, SaturatedFat 16.6, Cholesterol 28.5, Sodium 107, Carbohydrate 113.5, Fiber 0.9, Sugar 100.2, Protein 7.1
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