Middle Eastern · PANTRYHOP RECIPE
Muhallabia (Milk Pudding)
20 minutes · 4 servings · vegetarian
A classic Levantine milk pudding made with a simple stovetop method.
Ingredients
Check you have the quantities below.
- 3 cups milk
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1 tsp vanilla
- 1 tsp orange blossom water
- 2 tbsp pistachios, chopped
Let’s make it
- Whisk cornstarch with 1/2 cup cold milk until smooth.
- Heat the remaining milk and sugar in a saucepan over medium heat until steaming.
- Whisk in the cornstarch mixture and cook 3 to 4 minutes, stirring, until thickened.
- Stir in vanilla and orange blossom water. Pour into bowls, chill 1 hour, and top with pistachios.
Serve well chilled in small cups for an easy dessert-style snack.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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