Mahalabia - Middle Eastern Milk Pudding

I study Mechatronics and Artificial Intelligence Engineering at the German Jordanian University. Mahalabia is a very popular dish in Jordan. Although it’s easy to make, it brings back special memories of weekends with my family. That’s why I wanted to share it with you through this cookbook.

I’m from Cabo Rojo and have loved baking since I was eight, learning from YouTube and experimenting on my own. I graduated from NUC University and moved to Tennessee to work with Orange Hospitality. Preparing Mahalabia was my first time using rose water—thanks to Mosab for sharing this delightful recipe.

INGREDIENTS

4 cups whole milk
½ cup sugar
3 tablespoons cornstarch
1 tablespoon rose water
¼ cup pistachios, chopped (for garnish)
Macerated strawberries (optional garnish)

INSTRUCTIONS

1. PREPARE THE PUDDING
In a saucepan, whisk together the milk, sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens.

2. ADD ROSE WATER
Remove from heat and stir in the rose water. Pour the pudding into individual serving bowls.

3. CHILL
Let the pudding cool, then refrigerate for at least 2 hours.

4. SERVE
Garnish with chopped pistachios and macerated strawberries if desired. Serve chilled.