Mehallabia
A classic Egyptian milk pudding, Mehallabia is a delicately creamy and light dessert made with rice flour, milk, and sweetened to perfection. Often flavored with rose water, it's a refreshing end to any meal, especially popular during Ramadan.
🧂 Ingredients
- 1 L Whole Milk(Using whole milk will result in a richer, creamier pudding.)
- 60 g Rice Flour(Ensure it is finely ground rice flour, not coarse rice meal.)
- 100 g Granulated Sugar(Adjust to your sweetness preference. Can be reduced slightly.)
- 1 tbsp Rose Water(Add to taste. High-quality rose water is recommended for the best flavor. Start with 1 tbsp and add more if desired.)
- 2-3 tbsp Pistachios(Finely chopped, for topping. Toasted pistachios add extra flavor.)
👨🍳 Instructions
- 1
In a medium saucepan, whisk together the rice flour and about 1 cup (240ml) of the cold milk until completely smooth and no lumps remain. This slurry is crucial for a lump-free pudding.
⏱️ 5 minutes - 2
Gradually whisk in the remaining milk. Place the saucepan over medium heat.
⏱️ 2 minutes - 3
Cook the mixture, stirring constantly with a whisk or wooden spoon, ensuring you scrape the bottom and sides of the pan. Bring it to a gentle simmer. Continue to cook and stir for about 10-15 minutes, or until the pudding has thickened considerably to a creamy, custard-like consistency. It should coat the back of a spoon.
⏱️ 15 minutes - 4
Remove the saucepan from the heat. Stir in the sugar until fully dissolved. Then, stir in the rose water until well combined. Taste and add a little more rose water if you prefer a stronger floral note.
⏱️ 3 minutes - 5
Pour the warm pudding evenly into individual serving dishes or ramekins. Allow them to cool slightly at room temperature for about 15-20 minutes.
⏱️ 20 minutes - 6
Once slightly cooled, cover the dishes with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until completely chilled and set.
⏱️ 2-3 hours (chilling) - 7
Before serving, sprinkle the chilled Mehallabia generously with finely chopped pistachios.
⏱️ 1 minute
💡 Pro Tips
- ✓For an extra smooth texture, you can strain the pudding mixture before pouring it into dishes.
- ✓Rose water is a signature flavor, but ensure it's good quality. Orange blossom water is a common alternative.
- ✓This pudding is a beloved dessert, especially during the holy month of Ramadan, offering a light and satisfying end to the fast.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute rose water with orange blossom water for a different floral aroma.
- Add a pinch of ground mastic (mastic gum, pounded with a little sugar) along with the sugar for a subtle, unique flavor.
- For a richer pudding, a tablespoon of heavy cream can be stirred in at the end of cooking.