Mahalabia/Muhallabia/Mahlebieh (Middle Eastern milk pudding)





10 min


Mahalabia/Muhallabia/Mahlebieh (Middle Eastern milk pudding)

As exotic as the name sounds Mahalabia/Muhallabia/Mahlebieh is a flavourful Middle Eastern milk pudding. Additive Sarda Farms milk is thickened with ground rice, corn flour ,almonds and flavoured with rose water to make this aromatic dessert. It is then chilled and served garnished with pomegranate seeds and pistachios (or nuts of choice)



  • 1/3 ‏cup rice flour
  • 1 ‏tablespoon corn flour
  • 1/3 ‏cup ground almonds
  • 500 ml ‏Sarda Farms milk
  • 4-5 ‏tablespoons sugar
  • 1 ‏tablespoon rose water
  • ‏Pinch of grated nutmeg
  • 2-3 ‏tablespoons Pomegranate seeds (as required for garnish)
  • 1-2 ‏tablespoon sliced pistachios for garnish


Mix rice flour and corn flour in a bowl.

Add about ½ cup milk to it and whisk to avoid lump formation.

Heat the remaining milk in a heavy bottom pan.

Add sugar, stir and bring it to a gentle boil on low heat.

Gradually add the rice flour mixture, whisking continuously.

The mixture starts to thicken as it cooks. Cook for about 2 minutes.

Add rose water nutmeg and almonds and mix well.

Take it off the heat and cool slightly.

Pour the mixture in serving bowls and cool completely and then chill in the refrigerator for 1-2hours. Cover with cling film so that skin does not form on the top.

Serve garnished with pomegranate seeds and pistachios.




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