Mahalabia is a Middle eastern rice pudding with a gorgeous texture. It is a dessert that has simplicity and elegance. Flavored with cardamom, orange blossom, or rose water, it tastes unique. It took me less than 15 minutes to prepare this dessert.
I am making this the next time we will be allowed to have gatherings at home. The leftover pudding was served as breakfast the next day.
Fresh figs and crushed pistachios added to the texture.
It was my first attempt at Mahalabia. I chose to add sugar as the sweetener. Next time I will skip the sugar to make it more healthy.
Cornstarch is also used instead of rice. However, the quantity is different.
The texture of Mahalabia reminds me of “Phirni/ firni”, an Indian dessert. I feel these traditional desserts are unique, and somehow, I find a connection. They appeal to our hearts and evoke memories.
Share that special dessert you find your connection with. It could be a simple homemade dessert or something your local sweet shop whips up.
Preparation time: 5 minutes
Cooking time: 10 minutes
- 80 gms rice powder
- Milk 800 ml
- Sugar 50 gms
- Orange blossom 1 tbsp
- Cardamom powder 1 tsp
- Cream 100 ml
- Figs 3
- Pistachios crushed 1 tbsp
- Honey 2 tbsp
- In a large mixing bowl, mix rice powder, sugar, cardamom powder, and milk.
- Whisk till well combined. Place on medium heat and stir continuously to avoid lumps.
- Once the mixture starts to thicken and the pudding looks cooked, add the orange blossom water and take it off the heat.
- Stir in the cream and pour into the serving glasses. Let it chill for at least an hour. Garnish with sliced figs, crushed pistachios, and a drizzle of honey.