Ingredients:
4 cups whole milk
1/2 cup granulated sugar
1/2 cup cornstarch
1 teaspoon rose water or orange blossom water (optional, for flavor)
Ground cinnamon or cocoa powder for topping
Instructions:
Mix the Ingredients:
In a medium saucepan, whisk together the milk, sugar, and cornstarch until the cornstarch is fully dissolved.
Cook the Mixture:
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins tothicken. This should take about 10-15 minutes.
Once the mixture thickens, reduce the heat to low and continue to cook for another 2-3 minutes, still stirring constantly, until the pudding reaches a creamy, thick consistency.
Flavor the Pudding (Optional):
Remove the saucepan from the heat and stir in the rose water or orange blossom water if using. This step is optional but adds a lovely aromatic flavor to the pudding.
Set the Pudding:
Pour the pudding into individual serving dishes or a large dish if you prefer.
Allow the pudding to cool slightly, then cover with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2 hours, or until fully set and chilled.
Serve:
Before serving, sprinkle the top of the pudding with ground cinnamon or cocoa powder.
Enjoy this dessert chilled.
Mahalabia is a smooth, creamy dessert that is easy to make and very refreshing, especially when served cold. The cinnamon or cocoa powder on top adds a perfect finishing touch!
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