Mahalabia Recipe
Make Mahalabia Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Mahalabia
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mahalabia Ingredients
Method
Mahalabia Preparation
Mix Cornstarch
In a small bowl, dissolve the cornstarch in a few tablespoons of cold milk until smooth. Then, gradually add this mixture back into the saucepan, stirring continuously.
Thicken the Mixture
Continue to cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Flavor the Mixture
Remove the saucepan from heat and stir in the rose water and vanilla extract until well combined.
Chill the Mahalabia
Pour the mixture into individual serving cups or a large dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours or until set.
Serve
Before serving, garnish with chopped pistachios and a sprinkle of ground cinnamon to taste.
