• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe
menu icon
go to homepage
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe

subscribe
search icon
Homepage link
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe

×
Home » Vegan Lebanese Recipes

Haytaliyeh - Vegan Lebanese Milk Pudding

Published: May 27, 2020 · Modified: Jan 19, 2022 by Janelle Hama *This post may contain affiliate links. Disclosure

370 shares
Jump to Recipe

Haytaliyeh is a creamy solid milk pudding served cold flavoured with orange blossom water and rosewater.

Haytaliyeh served with banana slices and a drizzle of maple syrup
One of the first Lebanese desserts my mother taught me was haytaliyeh.

Haytaliyeh is a solid creamy milk pudding from Tripoli, Lebanon, however some claim it to be from Aleppo and that too would make sense (I have Syrian in my blood line too) so my ancestors and those who migrated to Lebanon could've brought it with them.

But I am no expert on the origin, all I know is - thank you Mum for another great recipe you made us as children.

Haytaliyeh is pronounced as hay-ta-lee-yeh. And is very similar to muhalabia except that it is normally served cold and is a jelly-solid rather than a runny pudding.

Haytaliyeh is generally served with ater (simple syrup) and mastic booza (Lebanese ice cream) but a good quality vanilla ice cream is equally as good.

Now I am trying to be good and reduce my sugar intake, so I am eating it with banana (nice-cream would be fabulous too) and maple syrup.

Some people love to enjoy haytaliyeh for breakfast, another breakfast recipe to look at is quinoa flakes breakfast porridge. It's a nourishing bowl of yum.

Lebanon boasts a great many milky puddings or just milky desserts. I have also shared rice pudding (Riz Bi Haleeb). This recipe has a lovely floral flavour.

Haytaliyeh served in cubes on a white plate with banana and the original tray in the backgroud

🥘 Ingredients

  • 1 litre Almond milk
  • 240 g Raw Sugar
  • 100 g Cornstarch (corn flour in Australia)
  • 1 tbsp Rose water *
  • 1 tbsp Orange blossom water
  • 100 ml Cold water
ingredients laid out on a timber background

🔪Cooking Instructions

Dissolve cornflour in cold water by whisking, set aside

In a pot over medium heat, add in almond milk, dissolved cornstarch, raw sugar, rose water, orange blossom water and continuously whisk without stopping. Whisk until thick and gloopy avoiding lumps

Pour milk pudding into desired glass baking tray

Allow to completely cool down at room temperature

Once cooled, cover with glad wrap and place in the refrigerator until solid

Cut up into desire cubed sizes and serve with desired toppings.

💭Recipe Tips

Putting cornflour into cold water and dissolving it will ensure there are no clumps. Whisk it thoroughly using only enough water to dissolve the cornstarch

I did make a version of vegan haytaliyeh using oat milk, the taste was great but the colouring was gray. If you decide to use your preferred plant milk, be aware the colour will vary.

Serving it; as mentioned earlier you can serve it with ice-cream, fruit, nuts and a drizzle of ater (simple syrup) or maple syrup. Generally you can cut it into the desired sized cubes and put it in a bowl (I used a flat plate to illustrate how it should look)

Use your desired glass tray, a square/rectangular one is easier (yes I used a round one) to cool haytaliyeh in (a glass tray makes it easier to cut up with a knife and a spatula to pull out the squares)

Allow haytaliyeh to full cool down at room temperature before covering and placing in the fridge

Allow it to fully firm up in the fridge, it should be firm enough to cut up into cubes

Depending on your sweet tooth, you can add more or less sugar. Traditionally white sugar is used, but raw sugar is fine (the colour is slightly darker).

⏲️Cooking Time

Continuous stirring the haytaliyeh milk pudding contents is a must, otherwise the cornstarch will clump up and stick to the bottom of the pot (even though we dissolved the cornflour prior to heating up) This will take 15 minutes, give or take.

Two slices of haytaliyeh with crushed pistachios on top

📋Other Recipes

Here are some of my other favourite vegan Lebanese desserts;

  • Similar to this recipe is sahlab, a thick sweet Middle Eastern milk drink or creamy muhalabi.
  • Meghli - Spiced pudding
  • Walnut filled pancakes
  • Lebanese Baklava a light golden flaky pastry filled with nuts
  • Sfouf Lebanese turmeric semolina cake - a stunner of a cake, bright and golden, perfect for with coffee & tea.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Haytaliyeh with crushed pistachio on top and tray in the background

Vegan Lebanese Milk Pudding - Haytaliyeh

An authentic Lebanese milk pudding dessert converted to use plant based ingredients. Gluten free.
Print Pin Rate Save Recipe Saved Recipe
Course: Dessert
Cuisine: Lebanese
Diet: Gluten Free, Vegan
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 18 slices
Author: Janelle Hama

Ingredients

  • 1 litre Almond milk
  • 240 g Raw Sugar
  • 100 g Cornflour Corn starch
  • 1 tablespoon Rose water
  • 1 tablespoon Orange blossom water
  • 100 ml Cold water
Prevent your screen from going dark

Instructions

  • Dissolve cornflour in cold water by whisking, set aside
  • In a pot over medium heat, add in almond milk, dissolved cornstarch, raw sugar, rose water, orange blossom water and continuously whisk without stopping. Whisk until thick and gloopy avoiding lumps
  • Pour into desired glass baking tray
  • Allow to completely cool down at room temperature
  • Once cooled, cover with glad wrap and place in the refridgerator until solid
  • Cut up into desire cubed sizes and serve with desired toppings.

Video


Equipment

pot
pot

Nutrition

Serving: 80g | Calories: 74kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 13g | Calcium: 2mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Please consider Leaving a Review!

If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

More Vegan Lebanese Recipes

  • cucumber yogurt salad in a brown plate
    Lebanese Cucumber Yogurt Salad
  • baklawa syrup in a glass bottle
    Baklawa Syrup
  • a white bowl filled with leafy greens, lentils and potato soup
    Adas bi Hamod
  • Lebanese rice pudding riz bi haleeb with pistachio
    Lebanese Rice Pudding
370 shares

Reader Interactions

Comments

    5 from 30 votes (28 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Marina

    January 05, 2025 at 10:13 pm

    5 stars
    This is my second time making it, it is delicious 😋 I couldn’t figure out why it turned to color little brown instead of bright white. I thought it was the almond milk but this time I made with whole milk and still brown. My only thought it is probably the color of raw sugar.

    Reply
  2. Ra

    August 15, 2022 at 12:48 am

    Did u use unsweetned almond milk or sweetned almond milk?

    Reply
    • Janelle Hama

      August 15, 2022 at 9:24 am

      I used unsweetened as I like to control the amount of sugar.

      Reply
  3. Izzy

    March 18, 2022 at 1:00 am

    Are cornflour and corn starch interchangeable

    Reply
    • Janelle Hama

      March 18, 2022 at 8:21 am

      yes, they are the same, different names due to different regions. I will update the post to make this reads better. thank you and enjoy! 🙂

      Reply
  4. Shumaila

    July 31, 2020 at 2:07 pm

    5 stars
    How wonderful is this dessert. I am glad you made a vegan version of it. Thanks for the recipe.

    Reply

Primary Sidebar

a female brunette throwing a lemon

Hello, I'm Janelle!

A culinary enthusiast with a keen interest in creating delicious vegan Lebanese recipes.

Let's cook together!

More about me →

Recipes Not to Miss

  • a bowl of chopped mushroom salad
    Easy Raw Mushroom Salad With Balsamic Vinegar
  • a red casserole pot with okra stew
    Bamia (Okra Stew Without Meat)
  • fingers holding a brown chocolate balls
    Chocolate Bliss Balls Without Dates
  • a stack of vegan corn fritters
    Easy 4-Ingredient Corn Fritters (Vegan)

Free e Cookbook

I'm sharing 5 top recipes from my family's cookbook, get it delivered to your inbox. Sign up →

an ipad showing a cookbook cover

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Terms of Use

Newsletter + Links

Sign Up! for emails and updates
Web stories
Vegan Lebanese Recipes
Shop Kitchen Essentials

Contact

Contact
Work with me
Social media
Advertise

Copyright © 2025 Plant Based Folk

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.