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Egyptian Milk Pudding (Mahalabiya)

Egyptian milk pudding, also known as mahalabiya, is a classic and indulgent dessert in Egyptian cuisine. This smooth and creamy pudding is made with milk, sugar, and fragrant ingredients like rosewater and orange blossom water. It is typically garnished with crushed pistachios or almonds and a sprinkle of ground cinnamon for added flavor and visual appeal.

Source and licence

"Egyptian Milk Pudding (Mahalabiya)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Egyptian_Milk_Pudding_(Mahalabiya), revision 4517916), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Egyptian_Milk_Pudding_(Mahalabiya)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517916

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. In a saucepan, combine the milk, sugar, and cornstarch. Whisk or stir well to dissolve the cornstarch and sugar.
  2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This will take about 10–15 minutes.
  3. Reduce the heat to low and continue cooking for another 2–3 minutes, stirring constantly, until the pudding has a smooth and creamy consistency.
  4. Remove the saucepan from the heat and stir in the rosewater and orange blossom water. Mix well to incorporate the flavors.
  5. Divide the pudding into serving bowls or dessert cups. Allow the pudding to cool for a few minutes, then refrigerate for at least 2 hours, or until chilled and set.
  6. Just before serving, garnish each pudding with a sprinkle of ground cinnamon and a generous amount of crushed pistachios or almonds.
  7. Serve the mahalabiya chilled and enjoy its creamy and refreshing taste.