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Loading...Mahalabia is a beloved Egyptian milk pudding, scented with rose water and a hint of mastic for that signature subtle piney-resinous aroma. Served chilled in small glasses and crowned with nuts, it's a staple at Egyptian celebrations and family dinners. This version adds orange blossom and toasted coconut for a fragrant twist.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 11 gFat
- 6 gSaturated Fat
- 36 gCarbs
- 1 gFiber
- 8 gProtein
- 105 mgSodium
- 320 mgPotassium
- 280 mgCalcium
- 0.5 mgIron
- 1 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the pudding base
- 4 cups whole milk
- 1/2 cup cornstarch
- 1/2 cup granulated sugar
- 1/4 teaspoon ground mastic resin
- Pinch of fine sea salt
- 1 tablespoon rose water
- 1 teaspoon orange blossom water
For the topping
- 1/3 cup unsweetened shredded coconut, lightly toasted
- 2 tablespoons raw pistachios, finely chopped
- 2 tablespoons blanched almonds, sliced
- 1 teaspoon dried rose petals (optional)
Directions
- In a small bowl, whisk the cornstarch with 1/2 cup of the cold milk until completely smooth with no lumps.
- In a heavy-bottomed saucepan, combine the remaining 3 1/2 cups milk, sugar, ground mastic, and salt. Warm over medium heat, whisking occasionally, until the sugar dissolves and small bubbles form at the edges, about 4 minutes.
- Slowly pour the cornstarch slurry into the warm milk while whisking constantly to prevent lumps. Continue cooking and whisking for 5 to 7 minutes, until the mixture thickens enough to coat the back of a spoon.
- Remove from the heat and stir in the rose water and orange blossom water. Taste and adjust the floral intensity with another few drops if desired.
- Divide the warm pudding among six small ramekins, glass cups, or a single shallow dish. Press a piece of plastic wrap directly onto the surface of each to prevent a skin from forming.
- Refrigerate for at least 3 hours, or until thoroughly chilled and set.
- Just before serving, sprinkle each portion with toasted coconut, chopped pistachios, sliced almonds, and dried rose petals if using.
- Serve cold, encouraging guests to stir the toppings into the silky pudding or eat them layer by layer.
Cook’s Notes
- Mastic resin (mastiche) gives mahalabia its traditional faint piney aroma; crush the pale tears with a pinch of sugar using a mortar and pestle to make them easier to incorporate.
- For a richer pudding, replace 1 cup of whole milk with unsweetened coconut milk; reduce the sugar by 1 tablespoon to keep the balance.
- Toast the shredded coconut in a dry skillet over low heat for 1 to 2 minutes, watching carefully as it burns fast.
- If the pudding is too thick after chilling, whisk in a splash of cold milk to loosen it to a spoonable consistency.
- Always cool slightly before adding the floral waters so the volatile aromatics do not evaporate off.
