Mahalabia Arabic Dessert | how to cook homemade Muhallabia or Milk Pudding| Dessert recipes

Homemade easy recipe Mahalabia | Egg Pudding

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Ingredients:

Thicker Milk: 250ml
Sugar: ½ cup 

Raisin (Kismis): 6pieces

Cornstarch: 1tsp

Rose Water: 1tsp

Preparation:

1tsp cornstarch and 2tsp water mixed very well.

Method:

Pour the thicker milk into the saucepan and heat it over a medium flame. Add 1cup sugar and stir continuously. When milk boiled adds liquid cornstarch and stir continuously so that doesn’t stick to the saucepan. Add 1tsp rose water

You’ll notice the milk mixture begin to thicken 

When the mahalabia is as thick as custard, turn it off the burner

Pour into serving dishes/cups and add raisin

Place in the fridge to cool for at least 2 to 4 hours. It will thicken when cold

Easily we make delicious Mahalabia

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