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.
Serves:
Ingredients
- 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
Instructions
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Combine ¾ cup of the milk and cornstarch in a bowl and stir until smooth.
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Pour the remaining milk into a pot and stir in sugar and cardamom extract.
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Heat over low heat, stirring until the sugar is fully dissolved.
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Whisk in the cornstarch mixture and simmer for 5 to 10 minutes until thickened.
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Pour the milk mixture into 5 ramekins, cover, and cool to room temperature.
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Chill in the refrigerator for at least 3 hours.
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Combine the water, sugar, and vanilla seeds in a pot and bring to a boil over low heat.
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Stir until the sugar is dissolved. Allow the syrup to cool.
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Sprinkle each serving with pistachios and rose petals.
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Drizzle with 1 tablespoon of syrup.
Nutrition
- 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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