Mahlabia (Lebanese cardamom milk pudding)

    3 hours 25 min

    This milk pudding is flavoured with cardamom. If you cannot find cardamom extract, let a few crushed cardamom pods steep in the hot milk for several minutes until fragrant.

    5 people made this

    Serves: 5 

    • 500ml milk
    • 45g cornflour
    • 50g caster sugar
    • 2 drops cardamom extract
    • For the syrup
    • 60ml water
    • 60g caster sugar
    • 1/4 vanilla pod, split lengthways and seeds removed
    • For the garnish
    • 1 handful unsalted chopped pistachios
    • dried rose petals

    Prep:10min  ›  Cook:15min  ›  Extra time:3hr  ›  Ready in:3hr25min 

    1. In a bowl, stir 100ml of the milk with the cornflour until smooth.
    2. Pour the rest of the milk in a pot and add the sugar and cardamom extract. Heat at low temperature and stir until the sugar is fully dissolved.
    3. Whisk in the cornflour mix and simmer until thickened, 5 to 10 minutes, whisking constantly. Distribute the pudding over 5 ramekins. Cover and let cool, then chill in the fridge for at least 3 hours.
    4. For the syrup slowly bring water, sugar and vanilla seeds to the boil in a small pot and stir until the sugar is dissolved. Cool.
    5. Sprinkle each pudding with pistachios and rose petals and drizzle with 1 tablespoon syrup.

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