Mahalabia (Lebanese Cardamom Pudding) Recipe

Mahalabia (Lebanese Cardamom Pudding) Recipe

How To Make Mahalabia (Lebanese Cardamom Pudding)

This Lebanese Cardamom Pudding or Mahalabia is a creamy and fragrant pudding made with milk and cardamom extract, vanilla syrup, and topped with pistachios.

Preparation: 10 minutes
Cooking: 15 minutes
Chill Time: 3 hours
Total: 3 hours 25 minutes



  • 2cupsmilk
  • 6tbspcornstarch
  • ¼cupwhite sugar
  • 2dropscardamom flavored extract

For Syrup:

  • ¼cupwater
  • 5tbspwhite sugar
  • ¼vanilla bean,split lengthwise, seeds scraped
  • ¼cuppistachios,unsalted, coarsely chopped, to garnish
  • 1tbsprose petals,dried, to garnish, or as needed


  1. Combine ¾ cup of the milk and cornstarch in a bowl and stir until smooth.

  2. Pour the remaining milk into a pot and stir in sugar and cardamom extract.

  3. Heat over low heat, stirring until the sugar is fully dissolved.

  4. Whisk in the cornstarch mixture and simmer for 5 to 10 minutes until thickened.

  5. Pour the milk mixture into 5 ramekins, cover, and cool to room temperature.

  6. Chill in the refrigerator for at least 3 hours.

  7. Combine the water, sugar, and vanilla seeds in a pot and bring to a boil over low heat.

  8. Stir until the sugar is dissolved. Allow the syrup to cool.

  9. Sprinkle each serving with pistachios and rose petals.

  10. Drizzle with 1 tablespoon of syrup.


  • Calories: 218.56kcal
  • Fat: 5.97g
  • Saturated Fat: 2.16g
  • Monounsaturated Fat: 2.26g
  • Polyunsaturated Fat: 1.04g
  • Carbohydrates: 37.69g
  • Fiber: 0.72g
  • Sugar: 27.89g
  • Protein: 4.35g
  • Cholesterol: 9.76mg
  • Sodium: 43.64mg
  • Calcium: 117.74mg
  • Potassium: 193.80mg
  • Iron: 0.33mg
  • Vitamin A: 46.59µg
  • Vitamin C: 0.46mg
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