Mhallabiet Al-Halib

July 10th, 2010

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Mhallabiet Al-Halib (Muhallabi or Muhallabiyeh) is middle eastern milk pudding. It is called Mhallabiet Al-Halib because it is prepared from milk, Halib is the Arabic word for milk.

Names of Milk Puddings in Syria:

Mhallabiet Al-Halib (Muhallabi or Muhallabiyeh): Prepared from milk + cornflour (cornstarch). In Damascus it is known as Mhallaiyeh.

Haitaliyeh or Hailatiyeh: Prepared from milk + cornflour (cornstarch), and must be served with Arabic ice cream (Bouzat Al-Halib).

Mrazaziyeh: Prepared from milk + rice flour.

Rez Bel-Halib: Prepared from milk + Egyptian short grain rice.

Let’s make Mhallabiet Al-Halib:

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1. In a pot, add low fat milk.

2, 3. Add cornflour (cornstarch) to milk.

4. Whisk together milk and cornflour until dissolved.

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5. Turn on heat, and use wooden spoon and stir the mixture over medium heat.

6. Continue stirring until the mixture comes to simmer, then add sugar and continue stirring.

7. Continue stirring until you coat the back of your spoon (when you can make a line with your finger without the liquid coming together, you’re set).

8. Once the spoon test clears, turn off heat, then add orange blossom water and rose water and stir.

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9. Pour pudding immediately into bowls.

10. Allow to cool at room temperature.

11. Garnish with crushed pistachios.

12. Garnish with maraschino cherry, then cover with plastic wrap and refrigerate until ready to serve.

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13. Serve Mhallabiet Al-Halib cold.

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Mhallabiet Al-Halib

From: Family Recipe / Servings: 2 – 3 People
PDF Text Only / Print With Images

500 ml low fat milk

3 tbsp cornflour (cornstarch)

3 tbsp sugar, or adjust to taste

1 1/2 tsp orange blossom water

1/2 tsp rose water

Garnish

Crushed pistachios

Maraschino cherry

In a pot, add low fat milk.

Add cornflour (cornstarch) to milk.

Whisk together milk and cornflour until dissolved.

Turn on heat, and use wooden spoon and stir the mixture over medium heat.

Continue stirring until the mixture comes to simmer, then add sugar and continue stirring.

Continue stirring until you coat the back of your spoon (when you can make a line with your finger without the liquid coming together, you’re set).

Once the spoon test clears, turn off heat, then add orange blossom water and rose water and stir.

Pour pudding immediately into bowls.

Allow to cool at room temperature.

Garnish with crushed pistachios.

Garnish with maraschino cherry, then cover with plastic wrap and refrigerate until ready to serve.

Serve Mhallabiet Al-Halib cold.

Notes and Tips

I learned the spoon test from here and used this method in my recipe.

My grandmother adds (geranium leaves) to mhallabiyeh and that gives a very nice flavor,the leaves are removed before serving in bowls, geranium is known in Arabic as (A’terah), I used sugar flavored with geranium, here is the photo of the sugar Geranium Sugar.

Mastic is also used to flavor mhallabiyeh.

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One Response to “Mhallabiet Al-Halib”

  1. grazi says:

    1 recette simple et délicieuse!!!

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