Egyptian MahalabiaEgyptian
PlateMap recipe · #112

Egyptian Mahalabia

Whole milk sweetened and set with cornstarch into a smooth, soft pudding, scented with orange blossom water and topped with pistachios. A quick Egyptian dessert served cold.

20+ waiting: Plus 2 hours and 30 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
6Servings
easyDifficulty
Prep:
5 minutes
Cook:
15 minutes
Waiting:
2 hours and 30 minutes (Cool for 30 minutes, then chill for at least 2 hours until set.)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Saucepan or pot, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Mixing

    2 minutes

    Whisk the cornstarch into 250 ml of the cold whole milk until smooth.

    Success cue

    No lumps of starch remain.

  2. 02

    Heating

    6 minutesMedium heat

    Heat the rest of the milk with the sugar in a pot over medium heat until it starts to steam, about 5 minutes.

    Success cue

    Small bubbles at the edge and steam rising.

  3. 03

    Thickening

    7 minutesMedium heat

    Pour in the cornstarch mixture, whisking all the time, and cook for 5 to 7 minutes until it thickens and coats the spoon.

    Success cue

    Thick enough to coat the back of a spoon.

    Watch out

    Whisk without stopping, or lumps form and the bottom scorches.

  4. 04

    Flavoring

    1 minute

    Take it off the heat and stir in the vanilla and orange blossom water.

    Success cue

    Smooth and fragrant.

  5. 05

    Setting

    2 hours and 30 minutes

    Pour into small bowls, let it cool for 30 minutes, then chill for at least 2 hours until set.

    Success cue

    It holds its shape when the bowl is tilted.

  6. 06

    Topping

    1 minute

    Sprinkle with the chopped pistachios before serving.

    Success cue

    An even sprinkle of green on top.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Add the orange blossom water off the heat; boiling drives away its scent.

  • • Use whole milk; low-fat milk gives a thin, watery pudding.
  • • Cover the surface with film while it cools so no skin forms.

Common mistakes

  • • Adding cornstarch straight to hot milk, which makes lumps.
  • • Stopping the cooking as soon as it thickens a little, so it never sets.

Serving ideasServe cold, with extra pistachios or a little coconut on top.

Potential allergens

Milk, Tree nuts

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

How is mahalabia different from roz bel laban?

Mahalabia has no rice: the milk is set with cornstarch into a smooth pudding, while roz bel laban is soft rice cooked in milk.

Can I use rose water instead?

Yes. Use half the amount; rose water is stronger.

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