Milk Muhalabia with Cornstarch – Traditional Middle Eastern Dessert Recipe

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Milk Muhalabia with Cornstarch – Traditional Middle Eastern Dessert Recipe

Milk-based muhalabia is one of the most beloved traditional desserts across the Arab world. Variations exist from country to country, such as rice-based muhalabia, but the milk-and-cornstarch version remains a favorite for its simplicity and creamy texture.

This dessert is easy to prepare, delicious, and doesn’t require much time. It's perfect for gatherings, special occasions, and is even suitable for infants due to its smooth consistency and ease of swallowing.

Nutrition Facts (Per 250g Serving – Approximate):

Milk Muhalabia with Cornstarch

 

  • 251 calories

  • 6g fat

  • 4g saturated fat

  • 20mg cholesterol

  • 43g carbohydrates

  • 6g protein

(Note: This version doesn’t include rice or account for any optional crushed nuts used for garnish.)

Servings:

This recipe yields about 12 to 15 servings.

Ingredients

  • 4 cups fresh whole milk (cold)

  • 6 tablespoons cornstarch

  • 1 cup granulated sugar

  • 1 tablespoon orange blossom water (or rosewater, if preferred)

  • 1 cup water

  • Ground nuts for garnish (pistachios, almonds, or walnuts – optional)

  • 1 tablespoon ground cinnamon (optional, for garnish)

How to Prepare Milk Muhalabia with Cornstarch

  1. Mix the Base:

    In a large pot, combine the cold milk, cornstarch, and sugar. Stir well until the cornstarch dissolves completely and the mixture is smooth.

  2. Cook the Mixture:

    Place the pot over medium heat and add the orange blossom water (or rosewater). Stir continuously with a whisk or wooden spoon to prevent lumps and sticking.

    Keep stirring until the mixture thickens to a creamy pudding-like consistency. This usually takes several minutes. Once thickened, immediately remove from the heat.

  3. Pour & Set:

    Pour the hot pudding into dry, clean glass cups or small dessert bowls. It’s important the serving dishes are dry to prevent the dessert from curdling or separating.

  4. Decorate:

    Sprinkle a little ground cinnamon and a handful of crushed nuts on top for visual appeal and added flavor.

    For extra flair, you may also top with a cherry, strawberry slice, or other small fruits of your choice.

  5. Cool & Chill:

    Let the bowls rest at room temperature for about 30 minutes until they become lukewarm. Then transfer to the refrigerator and chill until fully set—this usually takes a couple of hours.

Serving Notes:

  • You may serve muhalabia warm if preferred—right after cooking—without chilling.

  • It pairs beautifully with Arabic coffee or mint tea.

Enjoy your delicious and creamy milk pudding! (Sahtein!) 🍮🌸🥄

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