Mahalabia (Lebanese Cardamom Pudding) recipe

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Ingredients

2 cups milk
6 tablespoons cornstarch
¼ cup white sugar
2 drops cardamom-flavored extract
¼ cup water
5 tablespoons white sugar
¼ vanilla bean, split lengthwise and seeds scraped
¼ cup unsalted pistachios, coarsely chopped
1 tablespoon dried rose petals, or as needed

Nutrition Info

213.8 calories
carbohydrate: 38.5 g
cholesterol: 7.8 mg
fat: 4.8 g
fiber: 0.9 g
protein: 4.6 g
saturatedFat: 1.6 g
servingSize: -
sodium: 41.9 mg
sugar: 28.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.

  2. Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.

  3. Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.

  4. Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

Recipe Yield

5 servings

Recipe Note

This delicious Lebanese milk pudding is flavored with cardamom, which gives it a unique taste. If you cannot find cardamom extract, let a few crushed cardamom pods steep in the hot milk for several minutes until fragrant.

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