Mahalabia (Orange-infused milk pudding)

    3 hours 25 min

    A non-Iranian dessert loved by Iranians... Its subtle orange blossom flavour and delicate texture makes it a refined dessert that will appeal to everyone, including those who are on a diet (there is no fat or flour). Nooshe jaan! (Bon appétit!)

    4 people made this

    Serves: 4 

    • For the pudding
    • 4 tablespoons cornflour
    • 500ml milk
    • 65g caster sugar
    • 2 tablespoons orange blossom water
    • crushed pistachios for garnish
    • For the syrup
    • 2 tablespoons water
    • 2 tablespoons caster sugar
    • 2 tablespoons orange blossom water

    Prep:5min  ›  Cook:20min  ›  Extra time:3hr  ›  Ready in:3hr25min 

    1. Dissolve the cornflour in a little of the milk, and pour into a saucepan with the rest of the milk, sugar and orange blossom water. Cook over medium heat, whisking continuously. When there's no more foam on the surface, dip a spoon in the milk. The dessert is done when the milk coats the spoon. Pour into ramekins and refrigerate until fully chilled.
    2. For the syrup: in a saucepan, dissolve the sugar in the water and orange blossom water. Place over high heat and boil till reduced by half. Remove from the heat and reserve.
    3. Serve topped with syrup (not too much because it is very sweet) and garnished with pistachios.

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