🇱🇧 Lebanon · Dessert
Muhallabia
By eatmundo · July 11, 2026
🇱🇧 LBA velvety, fragrant Lebanese milk pudding infused with delicate floral notes, topped with crunchy crushed pistachios.
Ingredients
check them off as you prepareHow to Make It
- 1
In a medium saucepan, whisk 1L of milk with 60g of cornstarch until smooth.
- 2
Place the pan over medium heat and stir constantly for 10 minutes until it thickens.
- 3
Keep stirring until the pudding coats the back of a spoon.
- 4
Remove from heat and stir in 2 tablespoons of orange blossom water.
- 5
Pour the mixture into 8 individual glass cups while still warm.
- 6
Let it cool at room temperature for 30 minutes to set partially.
- 7
Transfer to the refrigerator for at least 2 hours until firm and chilled.
- 8
Before serving, sprinkle generously with 100g of crushed pistachios.
- 9
Add a drizzle of honey if extra sweetness is desired.
Frequently Asked Questions
Can I use low-fat milk for Muhallabia?+
While you can use low-fat milk, whole milk is recommended because the higher fat content provides the creamy, velvety texture essential for this dessert.
How do I know when the milk and cornstarch mixture is properly cooked?+
The mixture is ready when it thickens enough to coat the back of a spoon and you see a few large bubbles forming on the surface.
When is the best time to add the orange blossom water?+
Always stir in the orange blossom water at the very end, after removing the pot from the heat, to prevent the delicate floral aroma from evaporating.
How can I prevent a skin from forming on top of the Muhallabia while it cools?+
Place a piece of plastic wrap directly onto the surface of the custard while it is still warm to block air contact.
🇱🇧 LBMundo Match
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