Lebanese Orange Blossom Pudding (Mahalabia)


Delicious Lebanese Orange blossom pudding (Mahalabia) topped with simple syrup and ground pistachios. This is a popular Middle Eastern dessert. It’s low in fat and sugar (the way I make it) and totally addictive. 

Ingredients

  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 3.5 cups of milk (I use 1%) – use a little less milk if you like thick pudding.
  • 1 tablespoon orange blossom water (or to taste)
  • 1 teaspoon rose water 
  • Pinch of salt
  • ¼ cup crushed pistachios
  • Simple Syrup or Attar

Directions

  1. Whisk the cornstarch and sugar together in a cold pot.
  2. Add milk, orange blossom and rose water and turn on the heat
  3. Cook over medium heat until the mixture thickens.
  4. Pour into ramekins and refrigerate for at least 2 hours
  5. To serve, sprinkle with crushed, raw pistachios, a drizzle of simple syrup (or Attar) and a light sprinkling of sea salt.

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