Mahalabia OR Muhalabia with Orange Glaze

Mahalabia OR Muhalabia with Orange Glaze
Mahalabia with Orange Glaze
Mahalabia or Muhalabia is a popular middle eastern dessert. It is essentially a milk dessert which is creamy, rich and just sweet enough without being very heavy, and the mild flavour of orange water gives it a very festive spirit. Mahalabia is arabic cousin of Custard or Italian Panna Cotta.

For Mahalabia

Milk - 1 liter
Cream- 250 ml
Corn Flour- 7 tablespoons
Sugar- 3/4th cup 
Orange Blossom Water OR Rose Water- 2 tablespoon

For Orange Glaze
Orange Juice- 3 cups
Sugar- 2 tablespoon
Corn flour- 1 tablespoon

For Garnishing- Crushed Pistachios, Pomegranate arils, Oranges


For making Mahalabia:

From the 1 liter milk take out 1 cup milk.

Add cornflour to it and mix well so that there are no lumps.

In a heavy bottomed pan keep milk and cream for boiling on low heat.

Add in sugar also. Keep stirring.

Add the cornflour+milk mix to the simmering milk.

Stir constantly till the milk thickens and small air bubbles start to appear.

Add in the Orange blossom water. Mix well.

Switch off the heat.

Divide it into individual serving bowls/cups and let it cool down then place in the fridge covered with cling film to cool for at least 2 hours.

It will thicken when cold.

For making the Orange glaze:

Dissolve the cornflour in 1 tablespoon of orange juice.

Keep the reaming sugar and Juice in a pan for boiling.
When it comes to a boil add in the cornflour mix.
Give it a good mix and cook till thick.
Let it cool down before using it.
Take an individual bowl/cup in which you have set your Mahalabia.
Drizzle some glaze over it.
Garnish with pista slivers, orange slices and pomegranate arils.
Keep it in fridge again for 2-3 hours.

Serve Chilled!!