Degchi
Muhalabia
Serves 4 · Total 25 min · Prep 10 min · Cook 15 min
A silky milk pudding thickened with cornflour and scented with rose water, chilled until set and topped with crushed pistachios. Light, cool and simple, it is the everyday dessert that ends most Gulf family dinners.
Quick answer: 25 min in total · serves 4 · main ingredients: Milk, Cornflour, Sugar, Rose water · amounts in metric and US
Ingredients
- 800 ml 3.3 cup Milk
- 5 tbsp 5 tbsp Cornflour
- 100 g 0.5 cup Sugar
- 1 tsp 1 tsp Rose water
- 3 tbsp 3 tbsp Dry fruits, crushed pistachios, for garnish
Steps
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- Whisk the cornflour into 200 ml (about 1 cup) of the cold milk until completely smooth; cold milk prevents lumps.
- Heat the remaining 600 ml of milk with the sugar until it steams, stirring so it does not catch.⏱ Warming milk · 5 min
- Pour in the cornflour mixture, stirring constantly, and cook 4 to 5 minutes until it thickens and coats the back of a spoon.⏱ Thickening pudding · 5 min
- Stir in the rose water and pour the pudding into small serving bowls.
- Press cling film onto the surface to stop a skin forming and chill for at least 2 hours.⏱ Chilling · 120 min
- Scatter crushed pistachios on top before serving.
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Frequently asked questions
How long does Muhalabia take?
25 minutes in total: about 10 minutes of prep and 15 minutes of cooking.
Is Muhalabia hard to make?
Degchi rates it easy. The method has 6 steps, and 3 of them have a timer you can start on this page.
How many people does Muhalabia serve?
This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Muhalabia halal, vegetarian or eggless?
It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Muhalabia?
Fresh items you will probably need to buy: milk. Lentils, grains and other dry goods: cornflour, sugar, rose water, dry fruits.
Any tips for making Muhalabia?
Starch ratio: this recipe uses about 1.5 tablespoons of cornflour per cup of milk for a soft, spoonable set. Go up to 2 tablespoons per cup if you want it firm enough to unmould. Always dissolve the cornflour in cold milk first, and keep stirring over medium heat; if lumps form, strain the pudding before pouring into bowls.
Notes and questions
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