Mahalabia Milk Pudding
Orange blossom and rose petals scent this chilled milk pudding, set with cornstarch in 15 minutes. Six servings, ready in 25 minutes total.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1000 ml
- 80 g
- 120 g
- 1 tbsp
- 40 g
- 1 tsp
Process
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Pour 1000 ml whole milk into a medium heavy-bottomed saucepan, then add 80 g cornstarch and 120 g granulated sugar. Whisk thoroughly for about 1 minute until the cornstarch is completely dissolved and no dry pockets remain at the bottom of the pan.
Set the saucepan over medium heat and cook, whisking constantly, for 8 to 12 minutes. Keep the whisk moving across the entire base of the pan so the milk never scorches and no film forms.
Watch for the moment the mixture thickens: it should coat the back of a spoon and hold a clear line when you draw a finger through it. Once it bubbles gently and reaches that consistency, cook for 1 more minute to remove the raw cornstarch taste.
Remove the pan from the heat and stir in 1 tbsp orange blossom water. Whisk for 10 seconds so it is evenly distributed.
Pour the hot pudding through a fine-mesh sieve into a large jug or directly into 6 small serving glasses or ramekins, dividing it evenly. Sieving removes any small lumps and gives a glass-smooth surface.
Let the puddings cool at room temperature for 20 minutes, then cover each glass with plastic wrap or a small plate and refrigerate for at least 3 hours, until fully cold and set.
Just before serving, scatter 40 g chopped unsalted pistachios and 1 tsp dried rose petals over the tops. Serve cold.
Kitchen notes
Kitchen notes
- The most common mistake is adding cornstarch to hot milk: it clumps instantly. Always whisk the cornstarch into cold milk first, before the pan goes on the heat.
- Do not stop cooking at the first sign of thickening. The pudding must bubble gently for about 1 minute after it thickens, otherwise it tastes of raw starch and sets too softly.
- Whisk constantly and use a heavy-bottomed pan. Milk scorches easily at the base, and a burnt layer will flavour the whole pudding.
- If you want a firmer, sliceable pudding, increase the cornstarch to 100 g; for a softer, creamier set, use 70 g. Do not reduce below 60 g or it will not hold.
Substitutions
- whole milk→full-fat oat milk or almond milk for a dairy-free version (the set will be slightly softer)
- orange blossom water→1 tsp rose water or 1 tsp vanilla extract
- granulated sugar→the same weight of honey or date syrup, stirred in off the heat
- unsalted pistachios→toasted flaked almonds or crushed walnuts
Storage & reheating
Store mahalabia in the fridge in an airtight container or in the covered serving glasses for up to 3 days. Press a piece of plastic wrap directly onto the surface if storing in a larger container, as a skin will form otherwise. It does not freeze well: freezing makes the cornstarch set spongy and weepy after thawing. Serve straight from the fridge; there is no need to reheat, and it should not be left at room temperature for more than 2 hours.
FAQ
The questions we get asked most
Why is my mahalabia lumpy?
Lumps almost always come from adding cornstarch to hot milk or from whisking too slowly at the start. Cornstarch must be dissolved in cold milk before any heat is applied. If lumps do form, pour the cooked pudding through a fine-mesh sieve before portioning, which rescues the texture completely.
Why did my mahalabia not set?
The usual cause is not cooking it long enough after it thickens, or using too little cornstarch. The mixture needs to bubble gently for about 1 minute once thickened so the starch fully hydrates. Also check that you used the full 80 g cornstarch and did not swap in skim milk, which sets more weakly.
Can I make mahalabia ahead of time?
Yes. It is best made at least 3 hours ahead so it can chill and set, and it can be prepared up to 3 days in advance. Keep it covered in the fridge and add the pistachios and rose petals just before serving so they stay crisp and colourful.
How long does mahalabia keep in the fridge?
Covered and refrigerated, it keeps well for up to 3 days. After that the surface may dry and the texture can start to release water. Press plastic wrap onto the surface if you are storing it in one large dish rather than individual glasses.
Can I freeze mahalabia?
Freezing is not recommended. The cornstarch network breaks down during freezing and thawing, so the pudding turns spongy and releases liquid. If you must freeze it, do so for no more than 1 week and thaw overnight in the fridge, but expect a softer, wetter texture.
Can I use a dairy-free milk for mahalabia?
Yes, full-fat oat milk or almond milk works, but the set will be slightly softer because they contain less protein and fat than whole milk. Increase the cornstarch to 90 g when using plant milk, and cook it for the full minute after thickening to help it firm up.
Why does my mahalabia taste floury?
A raw starch taste means the pudding was pulled off the heat too soon. Once the mixture thickens, keep it at a gentle bubble for about 1 minute, whisking constantly, so the cornstarch cooks through completely. Adding the orange blossom water only after removing the pan from the heat also keeps the flavour clean.
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