Mahalabia

Mahalabia is a sweet milk pudding from the Middle East. It’s easy to prepare and uses just a handful of ingredients. Our version is scented with cardamom and rosewater, and topped with pistachios.

The main ingredient of this aromatic and decadent dessert is full cream milk. And in our recipe, we’ve used Devondale Full Cream Milk, which we got from one of our partners, State Trading Organization (STO).

While all Devondale milks are made from fresh Australian milk from free grazing cows, they contain essential nutrients, vitamins, minerals, carbohydrates and high-quality protein.

Serves: 2-3

Ingredients:

• 1/3 cup Devondale Full Cream Milk (for mixing with the corn flour)
• 3 tbsp. corn flour
• 2 cups Devondale Full Cream Milk
• 4 tbsp. sugar (or to taste)
• ½ tsp. ground cardamom (or to taste)
• ½ tsp. rosewater (or to taste)
• 6 pistachios (crushed)

Instructions:

1. Mix 1/3 cup Devondale Full Cream Milk with the corn flour in a small bowl and set it aside.
2. Add 2 cups of Devondale Full Cream Milk and sugar to a pot. Bring to a boil while stirring occasionally to dissolve the sugar.
3. As soon as the mixture starts boiling, turn down the heat and add the ground cardamom along with the milk and corn flour mixture from step 1.
4. Cook the mixture on low heat while stirring continuously until the mixture thickens enough to coat the back of a spoon. For us this took around 10 minutes. Be careful not to stop stirring; if you do the mixture is going to stick to the bottom of the pot and lose its smooth texture.
5. As soon as the mixture thickens enough to coat the back of a spoon, turn off the heat and mix in the rosewater.
6. Pour the mixture into your serving glasses and top with crushed pistachios.
7. Refrigerate for around 3 hours.

Click here to watch the Video Recipe.

Note: This recipe was originally published on Wed, 12/29/2021. Images and text were updated on Sun, 5/21/2023 to include recipe sponsorship.