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Mahalabia Pudding

Mahalabia: Levantine pudding

Super creamy pudding with cardamom and orange blossom water
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings



  • 500 ml Milk
  • 200 ml Cream
  • 3 tbsp Sugar
  • 40 g Cornstarch
  • 1 tsp Kardamom ground
  • 1 tsp Orange blossom water

Strawberry-rhubarb compote

  • 200 g Strawberries
  • 100 g Rhubarb
  • 2 tbsp Sugar
  • 1 tsp Rose water


  • 10 g Crushed pistachios



  • Put all ingredients cold in a pot and stir with a whisk until the sugar and starch are completely dissolved.
  • Bring to the boil while stirring until the mixture thickens and starts to bubble. Then heat for 1 minute more while stirring and then pour into dessert glasses. Leave to cool completely.

Strawberry-rhubarb compote

  • Peel the rhubarb.
  • Chop strawberries and rhubarb and simmer with sugar and rose water in a saucepan on medium heat for about 10 minutes. Stir and let cool down.
  • Top mahalabia with compote and pistachios and serve.
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