Mouhalabieh
Recipe by Sonia
Prep Time:
10 mins
Cook Time:
10 mins plus 2hrs chilling
Serves:
4 Servings
Level:
Easy
Mouhalabieh is a light, creamy milk pudding loved across the Middle East. Delicately infused with orange blossom water, it’s perfectly balanced with a hint of citrus and the sweetness of honey. Finished with crunchy pistachios, it makes for an elegant dessert or a delightful afternoon treat.
This recipe uses a Thermomix for effortless preparation, but you can easily adapt it for stovetop cooking—instructions are included in the notes.
This recipe was part of Experience #12, where it was served as the end to a fiesta. You can find other dishes from the evening, along with wine pairings, there.
Ingredients
30g of cornflour
500g semi-skimmed milk
60g powdered sugar
1.5 tbsp of orange blossom water
Juice of half a lemon
2 tbsp of liquid honey
40g roasted pistachios (roughly chopped)
Method
Step 1
Combine and Cook: Add the cornstarch, milk, and powdered sugar to the Thermomix bowl. Cook for 10 minutes at 90°C on speed 3.
Step 2
Flavour and Set: Once cooked, add the orange blossom water and mix for 30 seconds on speed 4.
Step 3
Chill and Prepare Syrup: Pour the mixture into ramekins or small serving dishes. Refrigerate for at least 2 hours or until set.
While the mouhalabieh chills, combine the lemon juice, honey, and a splash of orange blossom water in a separate container. You can also add a pinch of lime zest for an extra touch of citrus (optional).
Once the mouhalabieh is chilled, drizzle some of the prepared syrup over each serving and sprinkle with chopped pistachios.
Stovetop Method:
For a stovetop version, whisk together the cornstarch with a bit of milk in a separate bowl to make a slurry.
Heat the remaining milk and sugar in a saucepan until simmering.
Gradually whisk in the cornstarch slurry and cook, stirring constantly, until thickened for about 5 minutes.
Remove from heat and stir in the orange blossom water.
Follow steps 3 and 4 for chilling, preparing the syrup, and serving.