Pudding – Mahalabia

Pudding-Mahalabia

  • Servings: 8
  • Difficulty: easy
  • Print

Are you vegetarian? Do you have an egg allergy? Well this tasty treat is for you!

This delicious mahalabia always served during hot summery nights at any Middle Eastern table.

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My mom always prepared it early in the day, so when dinnertime comes, it is cold and refreshing.

Pudding-Mahalabia is simple, delicious dessert to make in no time, light enough to eat after lunch or dinner.

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The hint of rose water makes it so refreshing and fragrant.Topped with mix of nuts, spices, and shredded coconuts also add a delicious flavor.

The Middle Eastern Pudding -Mahalabia – is the healthier alternative for the regular pudding; beside it does not contain any eggs but also versatile, switching the whole milk with low fat or nonfat milk is a healthier version.

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I made this version as a sugar free with nonfat milk!

 

Pudding-Mahalabia

.8 cups nonfat milk

.1 1/4 sugar substitutes

.3 tbsp. rose water

.1 1/4 cup corn starch

Topping

.1 cup mixed nuts of your choice

.1/4 cup unsweetened coconut

.1 tsp. ground cinnamon

.1/8 tsp. ground nutmeg.

.2 tbsp. rose water

In a medium size sauce pot, add milk reserving 1 cup on the side and on medium high heat, let the milk comes to low boil, stir in the sugar.

Add the cornstarch to the reserved cup of milk and whisk until all the lumps dissolved.

Reduce heat to medium low and add the cornstarch slurry with constant whisking to avoid getting lumps.

Whisk for about 3- 5 minutes, switch to wooden spoon and keep stirring until the milk is thickens and coat the back of the spoon.

Turn off the heat and stir in the rose water.

Carefully with a soup ladle, scope the pudding and add to serving ramekins.
Line the ramekins on a cookie sheet and cool in the refrigerator for 4-6 hours.

Mix the topping ingredient without the rose water and set aside.

When serving, drizzle the top with a little of the rose water and with 1-2 tsp of the nuts mixture, Enjoy!

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