Muhallabi (Muhalabia) is a simple silky milk pudding made with little ingredients that anyone can prepare. This famous Arabic dessert is loved by all and is a vegan-friendly recipe.
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Muhallabi, or Muhalabia, as we call it in Lebanese, is the go-to quick Arabic dessert. It is also known as muhalabi, muhalabiyeh, mahalabi, mahalebi.
Mostly made with full cream milk, this version is a creamy vegan milk pudding, akin to panna cotta or creme caramel in texture (if using cornstarch)
Usually muhalabia is enjoyed as a dessert after dinner in our family, however, you can enjoy this anytime you like. It is similar to Lebanese rice pudding.
😋Why you’ll love this recipe
- Less fat than the traditional muhalabiyeh version
- Ridiculously easy to make and quick - 10 minutes and you’re done
- Caters for diets such as vegan and gluten-free
- Family-friendly
✔️What You’ll Need
🥘Ingredient Notes
Plant milk - I prefer to use almond milk, you can use any plant milk you desire. Note that the colour of this vegan pudding is dependant on the type of plant milk you select.
Sugar - raw sugar is used in this recipe, this does slightly yellow the pudding. You can opt to use your preferred sweetener. Adjust the sugar levels to suit your taste.
Mastic* is a plant resin that has a unique fresh flavour, this is a popular ancient ingredient used across the Middle East, Greece and Turkey. If you can’t get your hands on this ingredient, just leave it out.
Orange and rose blossom - these are sold separately and give a very fragrant floral flavour. I adore these ingredients and always buy the Cortas brand. A little of these go a long way.
Garnish - typical Arabic garnishes include rose petals, crushed pistachio or a dusting of cinnamon. You could also opt for coconut shavings, mixed crushed nuts or your favourite fruit.
🔪How to make Muhallabi
Step 1 - Add almond milk and rice flour to a pot and combine whilst cold.
Step 2 - Over med-high heat bring milk and rice content to a simmer and add raw sugar, stir continuously until all the sugar has dissolved. Once thickened, turn off the heat and add mastic, stir for 30 seconds. Then add orange blossom and rose water, stir through for a minute.
Step 3 - Transfer to individual serving cups and cool to room temp. Refrigerate for an hour at least. Garnish with rose petals, crushed pistachio or cinnamon. Serve cold.
🍳Variations
Replace rice flour with cornflour (cornstarch) I generally leave this for when I am making haytaliyeh (which is pretty much the same dessert, yet thicker and served with ice cream)
Use vanilla rather than rose water, orange blossom or mastic
For a coconut flavour, use coconut milk and cream.
Layer muhallebi as part of a trifle with custards, chocolate and fruit
Add some cocoa powder for a chocolate version or matcha powder for an energy boost
💡What to serve with muhalebi?
Generally, muhallebi is served with a fresh cup of Arabic tea that’s been flavoured with mint or cardamon.
💭Pro Tips
Stirring the rice flour through cold milk helps to eliminate lumps
A continuous stir is required as this milk dessert starts to heat up. If there is no constant movement, the rice will clump into lumps at the bottom of the pot. Stirring also helps to avoid burning at the bottom.
Do not bring muhalebi to a hard boil, it should simmer only
Muhalabia can be stored in the refrigerator for up to 5 days, make sure it is well sealed.
A skin will form as it starts to cool down, this is generally hidden with a garnish.
🥘Related recipes
Another amazing Arabic dessert are loaded atayef, which are baked pancakes stuffed with walnuts.
Did you enjoy learning how to make Lebanese muhallabi (vegan milk pudding)? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk.
Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.
Janelle x
📖 Recipe
Muhallabi (Muhallabia Lebanese Milk Pudding - Vegan)
Ingredients
- 1 litre Almond milk or your preferred plant milk
- ½ cup Rice flour or cornflour (corn starch)
- ½ cup Raw sugar up to ¾ cup
- 1 pinch Mastic crushed and powdered (optional)
- 1 teaspoon Orange blossom water or up to a tbsp
- 1 teaspoon Rose water or up to a tbsp
- 1 Pisacchio crushed - for garnish (optional)
- 1 Rose Petals dried - for garnish (optional)
Instructions
- Add almond milk and rice flour to a pot and combine whilst cold.
- Over med-high heat bring milk and rice content to a simmer and add raw sugar, stir continuously until all the sugar has dissolved. Once thickened, turn off heat and add mastic, stir for 30 seconds. Then add orange blossom and rose water, stir through for a minute.
- Transfer to individual serving cups and cool to room temp. Refrigerate for an hour at least. Garnish with rose petals, crushed pistachio or cinnamon. Serve cold.
Video
Notes
- A continuous stir is required as this milk dessert starts to heat up. If there is no constant movement, the rice will clump into lumps at the bottom of the pot. Stirring also helps to avoid burning at the bottom.
- Do not bring muhalebi to a hard boil, it should simmer only
- Muhalabia can be stored in the refrigerator for up to 5 days, make sure it is well sealed.
- Lebanese mahalabi will form a skin as it starts to cool down.
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Jan
Very creamy for a vegan muhalabia recipe. This is going on the regular list.