Try authentic Mouhalabieh for a creamy, luscious, thick milk pudding infused with Middle Eastern aromas and flavors. This naturally gluten-free dessert is made with three simple ingredients and flavored with optional rose water and/or orange blossom water.
Middle Eastern desserts are often made with milk and flavored with water extracts, and this Lebanese milk pudding recipe is a great example. It is made with three basic ingredients you already have in your kitchen: milk, cornstarch, and sugar. The mixture is cooked on the stovetop until thickened, then optionally flavored with flower extracts and either served warm or cold.
Mouhalabieh is a Middle Eastern treat often made and served in Levantine countries (Jordan, Syria, Lebanon, and Palestine). It is commonly sold chilled in plastic cups in bakeries and dessert shops and garnished with crushed nuts and candied fruit.
Because this dessert is so easy to make, many families serve it as a treat after a meal, chilled in the summer and warm in the winter. But it is also a popular dessert that you will see served during Ramadan, Eid, or at dinner parties. It is thicker than Sahlab, and when chilled, it can be flipped over on a plate and will keep its shape.
For more easy and tasty Lebanese desserts, try my Lebanese rice pudding and Meghli (caraway pudding). Both are insanely simple and full of flavor!
Why Make Our Recipe
- Creamy with the Right Consistency – After testing so many ratios, we have the right one to share with you! This recipe is foolproof and will turn out perfect every time!
- Traditional – No weird ingredients here! This recipe is written exactly as it’s made in every Middle Eastern home.
- Straightforward Instructions – We list all the ingredients, detailed step-by-step instructions with pictures, and a video to show you how to make this recipe successfully.
Ingredients Needed for This Delicious Middle Eastern Milk Pudding
Here’s what you need to make this easy milk pudding:
Complete list of ingredients and amounts can be found in the recipe card below.
- Milk: For the creamiest pudding, opt for whole milk. You can also use 2% (semi-skimmed) or a plant-based dairy-free alternative. Remember that the result might not be as rich and creamy.
- Cornstarch is the thickening agent that gives the pudding its smooth, thick texture. In the UK or Australia, this is called Corn flour.
- Sugar: Granulated sugar is added to sweeten the pudding. I use half a cup of sugar for sweetness, but you can cut that down to a third, depending on your preference.
- Rose Water and Orange Blossom Water: These give the pudding its signature floral fragrance and flavor. Rose water is more commonly used, but orange blossom water is also traditional. You can find these at any Middle Eastern store. If you don’t have either, substitute it with vanilla extract.
- Chopped pistachios are often sprinkled on the pudding for added flavor and texture.
How To Make Mouhalabieh Milk Pudding
Tip!
Rose Water/Orange Blossom Water: A little goes a long way, so use sparingly. These fragrant waters are potent and can easily overpower your dessert if used in excess. Start with a small amount, such as 1 teaspoon, and adjust according to your taste. Remember, you can always add more, but you can’t take it out once it’s in!
Recipe Tips
- Rice Flour: This recipe can be made with rice flour instead of corn starch. Substitute with a 1:1 ratio.
- Flavor Variations: The traditional mahalabia is often flavored with rosewater or orange blossom water. For a different twist, try adding a hint of cardamom, mastic (ground with a pestle and mortar into powder), lemon juice, or vanilla to the mixture.
- Don’t Walk Away! Make sure to stay by the stove and keep stirring the mixture continuously. This helps the cornstarch cook thoroughly, ensuring it thickens properly without any gritty texture. It also prevents the mixture from burning or sticking to the bottom of the pan.
- Chill Properly: If you’re serving mouhalabieh cold, make sure to cover it with plastic wrap and chill in the refrigerator for at least a few hours, though overnight is best. This helps it set properly and develop the right texture.
- Serving Suggestions: Enjoy mouhalabieh plain, or top it with your favorite garnishes. Crushed unsalted pistachios, pine nuts, other nuts, desiccated coconut, or a sprinkle of ground cinnamon work wonderfully. At fancy restaurants, you might see mouhalabieh garnished with Sumac. Fresh fruit or a dollop of cherry pie filling can add a delicious touch.
Storing Tips
- Refrigeration: Store any leftover mouhalabieh in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days.
- Cover Properly: Always cover the container with plastic wrap or a lid to prevent it from absorbing other odors in the fridge and to keep the surface from drying out.
I hope you give this mouhalabieh a try and love it as much as my family does! We all think it’s the best, and I’m sure you’ll enjoy it too. If you try it, please leave a review and rating in the comments below.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Lebanese Mouhalabieh
Recipe Video
Ingredients
- 4 cups (950 ml) whole milk
- ½ cup (80 g) cornstarch cornflour in the UK
- ½ cup (100 g) granulated sugar
- 2 teaspoons (10 ml) rose water
- 2 teaspoons (10 ml) orange blossom water
- Crushed pistachios and rose petals for garnish, optional
Instructions
- In a medium pot or saucepan, combine cornstarch with 1 cup of milk and whisk until smooth. Add the remaining milk and whisk until fully blended.
- Place the pot on the stovetop over medium heat. Cook while whisking continuously until the mixture starts to gently boil and thicken. Do not leave the stove as the milk can burn easily.
- Once the mixture begins to boil, reduce the heat to low and add the sugar. Continue cooking and stirring for 2 minutes, then whisk in the rose water and/or orange blossom water. Remove from heat.
- Divide the mixture evenly among 8 completely dry bowls. If serving warm, serve immediately.
- For a chilled dessert, let the mixture cool at room temperature for about 30 minutes. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Once chilled, serve plain or garnish with crushed pistachios.
Notes:
- Chill Properly: Cover and refrigerate for at least a few hours, preferably overnight, for the best texture.
- Flavor Variations: Try adding vanilla, cardamom, or a splash of orange blossom water for different flavors.
- Toppings: For added flavor and texture, garnish with crushed pistachios, ground cinnamon, fresh fruit, or cherry pie filling.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe first appeared on Little Sunny Kitchen in August 2017, and was updated with new images and more information in August 2024. The recipe remained the same.
Lisa says
A simple recipe but tastes amazing.
Little Sunny Kitchen says
Thank you, I’m happy to hear that you enjoyed!
Zahida says
Amazing recipe love it
Nora says
This is so delicious and I make it so often now. I like the rose water taste. I did decorate it with a pinch of cinnamon.