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Mahalabia (Milk Base Pudding)

Mahalabia (Milk Base Pudding)

Owner Nadim Kashouh

Cafè Lebanon, www.cafelebanon.com, Springfield, MA


  • 32 oz. whole milk
  • 2 Tbsp. corn starch
  • 4 oz. sugar
  • rose water
  • blossom water
  • sliced fresh fruit (optional)


In a large pot heat 28oz of milk slowly on very low flame. In the remaining milk add corn starch and dissolve to thicken the pudding.When milk is hot add sugar, 4 drops of rose water, 4 drops of blossom water and the remaining 4oz of milk and mix till pudding thickens. Serve in a small bowl hot or cold. When cold you can serve with fresh fruits.