Middle Eastern DessertsdessertVegetarianPescatarianGluten-free

Egyptian Milk Pudding (Mahalabiya)

Name: Egyptian Milk Pudding (Mahalabiya)
Yield: 4 servings
Cuisine: Middle Eastern, Desserts
Ingredients: 4 cups milk; ½ cup granulated sugar; ¼ cup cornstarch; 1 teaspoon rosewater; 1 teaspoon orange blossom water; Ground cinnamon for garnish; Crushed pistachios or almonds for garnish

Egyptian milk pudding, also known as mahalabiya, is a classic and indulgent dessert in Egyptian cuisine. This smooth and creamy pudding is made with milk, sugar, and fragrant ingredients like rosewater and orange blossom water. It is typically garnished with crushed pistachios or almonds and a sprinkle of ground cinnamon for added flavor and visual appeal.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

Ingredients

Makes

4 cups milk
½ cup granulated sugar
¼ cup cornstarch
1 teaspoon rosewater
1 teaspoon orange blossom water
Ground cinnamon for garnish
Crushed pistachios or almonds for garnish

Ingredients for 4 servings (1.1 kg) · the original recipe

Method

1
In a saucepan, combine the milk, sugar, and cornstarch. Whisk or stir well to dissolve the cornstarch and sugar.
Stovetop
2
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This will take about 10–15 minutes.
Stovetop
3
Reduce the heat to low and continue cooking for another 2–3 minutes, stirring constantly, until the pudding has a smooth and creamy consistency.
4
Remove the saucepan from the heat and stir in the rosewater and orange blossom water. Mix well to incorporate the flavors.
Stovetop
5
Divide the pudding into serving bowls or dessert cups. Allow the pudding to cool for a few minutes, then refrigerate for at least 2 hours, or until chilled and set.
6
Just before serving, garnish each pudding with a sprinkle of ground cinnamon and a generous amount of crushed pistachios or almonds.
7
Serve the mahalabiya chilled and enjoy its creamy and refreshing taste.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.