Muhallebi is an incredibly easy, quick, and delicious go-to middle eastern milk pudding recipe. This light and creamy dessert with only 3 basic ingredients and some flavorings is ready to serve in 10 minutes.
Nothing can replace the childhood memories of those cute and incredibly delicious cups of Muhallebi served by my grandparents and parents throughout the year, especially in gatherings like Eids and Ramadan. I have been making muhallebi nonstop ever since!
Muhallebi originated in Iran among Persian and has gained popularity among Turks, Arabs, and Jewish folks with some little tweaks here and there in the original Muhallabia recipe.
The ingredients for the mahalabia recipe are basic pantry and fridge staples. Milk is the main ingredient in the Muhallebi recipe similar to the Kheer recipe, but the thickening agent can vary. Some use cornstarch and some use rice flour. It is more a matter of preference.
Plus this creamy and smooth pudding is eggless, vegetarian, and gluten-free.
Other names for Muhallebi recipe are; Mahalabia recipe, muhallabia recipe, muhalabiaya, rice flour pudding, Mahalabia pudding, haytaliyeh, muhallabieh, mahalabia, muhallabieh, mouhalabieh dessert, mahalebi, mohallabiah, muhallabiyeh.
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Ingredients
- Flour. I used fine-ground rice flour.
- Milk. I used full-fat whole milk for its rich flavor and taste. Adjust the type of milk to your dietary need.
- Sugar. I used cane sugar, adjust the amount and type of the sweetener to your taste
- Seasoning. I used ground cardamom to flavor the pudding.
- Garnish. I use roughly chopped toasted almonds and cinnamon powder.
Instructions
Step 1. Prepare the ingredients. In a large stainless steel saucepan, place the rice flour, sugar, and milk.
Step 2. Whisk to mix. Mix all the ingredients together using a whisk to create a smooth consistency with no lumps.
Step 3. Bring it to a gentle boil. Place the saucepan over medium-high heat and stir around constantly till the pudding starts to thicken and starts to boil gently, about 5 minutes. At this point, you can taste and adjust sweetness.
Step 4. Let the pudding simmer. Pudding simmers on the lowest heat for additional 5 minutes till desired pudding consistency is achieved. Let it thicken enough to coat the back of a spoon. Stir around occasionally. No need to cover the pot. (keep in mind that pudding thickens up further as it cools down in the serving dish)
Step 5. Add the flavoring. Turn the heat off and add the ground cardamom and stir around. Taste and adjust the flavor.
Step 6. Serve and garnish. While the pudding is hot, pour it into serving bowls. Garnish with crushed almonds and ground cinnamon right before serving. You may serve it warm or chilled in the fridge for 2 hours. Either way tastes delightful. Enjoy!
Tips
- Make ahead. You can make this super simple dessert 3 days in advance. Cover it with plastic wrap and garnish it before serving.
- Double the recipe. This is an incredibly delicious dessert to have handy whenever you crave one. It is super delicious when chilled in the fridge.
- Pour it while it is hot. The pudding thickens up as it cools down and takes the shape of the serving dish. You can serve it either in individual serving cups or in a large dish to serve to a crowd.
- Stir constantly. Make sure to stir constantly till you bring the pudding mixture to a gentle boil. This will ensure that no lumps form and it does not get burned on the bottom of the pot.
- Garnish it when serving. This way the chopped nuts and other garnishes stay crunchy and look fabulous.
Substitutions and variations
- Substitute rice flour. Pudding made with rice flour has a little bit of grainy texture to it. If you want, you can substitute it with cornstarch for a much creamier and smooth consistency. However, make sure to use the half amount of cornstarch in the recipe as it is a much higher thickening agent compared to the rice flour. Try both ways and see which one you prefer the best. (1:2 ratio of cornstarch to rice flour. e.g. substitute 2.5 tablespoon of cornstarch for 5 tbsp. of rice flour)
- Substitute milk. To make the pudding super creamy you can substitute half of the milk with heavy cream, double cream, or whipped cream for a much more luxurious and creamy texture milk pudding.
- Use other flavorings. Saffron, orange blossom, vanilla, almond, or lemon extract, rose water, nutmeg, or other flavors of your choice. You can skip the flavorings too.
- Use other garnishes. Pine nuts, chopped or powdered walnut, pistachio, seasonal berries, chocolate chips. coconut flakes, jello, jam, honey, dried rose petals, pomegranate seeds, and dried fruits such as raisins, mango, cherries, or apricots.
- Make it vegan and dairy free. Use plant-based milk such as cashew milk, almond milk, oat milk, and coconut milk.
- Add butter. A tablespoon of butter for extra flavor and creaminess in step 5.
- Add sugar last. Adjust the sweetness to your taste. You always can add the sugar when the pudding starts to boil. Add as you go. Then mix and taste. If you need more sugar, add more!
Storage and reheat
Store homemade muhallebi in individual serving bowls or a large serving dish. Then cover it with plastic wrap and keep it in the fridge for up to 3 days. Garnish it when serving it. I do not recommend freezing it as its texture and flavor will change and become a very watery pudding.
How to serve it
Serve muhallabieh as a healthy dessert or snack with a cup of tea or coffee or fruit salad. Serve it either warm or chilled in the fridge for at least 2 hours.
I hope you get to make this super tasty and easy-to-make sweet milk pudding soon. customize muhallabieh flavor to your preferences and garnish it with your favorite crunchy or fruity toppings.
Did you make this recipe? Please let me know how you did it. I love to hear from you!
Please rate, comment, and share this recipe on Pinterest. Thank you!
FAQ
Muhallebi is a sweet delicious Persian milk pudding that originated in Persia in the 7th century. It has gained popularity among middle eastern countries ever since.
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Pairings
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Recipe
Muhallebi- Middle Eastern milk pudding
Muhallebi is an incredibly easy, quick, and delicious go-to middle eastern milk pudding recipe made with 3 ingredients in 10 minutes.
Ingredients
- 5 Tbsp. rice flour
- 2 ½ cups of whole milk
- ½ cup of sugar or to taste
- ½ tsp. of ground cardamom
- Garnish: I used some crushed toasted almonds and ground cinnamon.
Instructions
- Prepare the ingredients. In a large stainless steel saucepan, place the rice flour, sugar, and milk.
- Whisk to mix. Mix all the ingredients together using a whisk to create a smooth consistency with no lumps.
- Bring it to a gentle boil. Place the saucepan over medium-high heat and stir around constantly till the pudding starts to thicken and starts to boil gently, about 5 minutes. At this point, you can taste and adjust sweetness.
- Let the pudding simmer. Pudding simmers on the lowest heat for additional 5 minutes till desired pudding consistency is achieved. Let it thicken enough to coat the back of a spoon. Stir around occasionally. No need to cover the pot. (keep in mind that pudding thickens up further as it cools down in the serving dish).
- Add the flavoring. Turn the heat off and add the ground cardamom and stir around. Taste and adjust the flavor.
- Serve and garnish. While the pudding is hot, pour it into serving bowls. Garnish with crushed almonds and ground cinnamon right before serving. You may serve it warm or chilled in the fridge for 2 hours. Either way tastes delightful. Enjoy!
Notes
Tips
- Make ahead. You can make this super simple dessert 3 days in advance. Cover it with plastic wrap and garnish it before serving.
- Double the recipe. This is an incredibly delicious dessert to have handy whenever you crave one. It is super delicious when chilled in the fridge.
- Pour it while it is hot. The pudding thickens up as it cools down and takes the shape of the serving dish. You can serve it either in individual serving cups or in a large dish to serve to a crowd.
- Stir constantly. Make sure to stir constantly till you bring the pudding mixture to a gentle boil. This will ensure that no lumps form and it does not get burned on the bottom of the pot.
- Garnish it when serving. This way the chopped nuts and other garnishes stay crunchy and look fabulous.
Substitutions and variations
- Substitute rice flour. Pudding made with rice flour has a little bit of grainy texture to it. If you want, you can substitute it with cornstarch for a much creamier and smooth consistency. However, make sure to use the half amount of cornstarch in the recipe as it is a much higher thickening agent compared to the rice flour. Try both ways and see which one you prefer the best. (1:2 ratio of cornstarch to rice flour. e.g. substitute 2.5 tablespoon of cornstarch for 5 tbsp. of rice flour)
- Substitute milk. To make the pudding super creamy you can substitute half of the milk with heavy cream, double cream, or whipped cream for a much more luxurious and creamy texture milk pudding.
- Use other flavorings. Saffron, orange blossom, vanilla, almond, or lemon extract, rose water, nutmeg, or other flavors of your choice. You can skip the flavorings too.
- Use other garnishes. Pine nuts, chopped or powdered walnut, pistachio, seasonal berries, chocolate chips. coconut flakes, jello, jam, honey, dried rose petals, pomegranate seeds, and dried fruits such as raisins, mango, cherries, or apricots.
- Make it vegan and dairy free. Use plant-based milk such as cashew milk, almond milk, oat milk, and coconut milk.
- Add butter. A tablespoon of butter for extra flavor and creaminess in step 5.
- Add sugar last. Adjust the sweetness to your taste. You always can add the sugar when the pudding starts to boil. Add as you go. Then mix and taste. If you need more sugar, add more!
Storage and reheat
Store homemade muhallebi in individual serving bowls or a large serving dish. Then cover it with plastic wrap and keep it in the fridge for up to 3 days. Garnish it when serving it. I do not recommend freezing it as its texture and flavor will change and become a very watery pudding.
How to serve it
Serve muhallabieh as a healthy dessert or snack with a cup of tea or coffee or fruit salad. Serve it either warm or chilled in the fridge for at least 2 hours.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 479Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 135mgCarbohydrates: 86gFiber: 1gSugar: 65gProtein: 11g
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