Growing Chefs! Ontario Mahalabia


Who doesn’t love a milk based dessert? The milk pudding known as muhallebi or mahalabia is as good as they come. Light, gently flavoured and super easy to make at home, this Egyptian dessert is one to come back to.
Serves 4
2 cups whole milk3 tablespoons sugar1/4 cup cornstarch1 teaspoon rosewater1/4 cup coconut, shredded1/2 cup strawberries, sliced
Cutting boardChef's knifeSmall potMeasuring cupsMeasuring spoonsBowls, various sizesWhiskSpatulaStrainerDish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients

Get Prepped!

Carefully measure out all required ingredients. Separate 14 cup of milk, placing the remaining 1 34 cups into a small pot. 

Toast the coconut in a dry pan, then set aside to cool. 

Wash strawberries, then slice and set aside.

Get cooking!

Gently heat the 1 34 cups of whole milk on the stove top using low to medium heat. Just heat this until it begins to steam and small bubbles form before the outside. Do not boil!

Mix the remaining 14 cup of milk with cornstarch, whisking until fully combined. 

Add the starch mixture while stirring vigorously. The mixture will immediately thicken somewhat. Keep on the heat and continue stirring for another 3 – 4 minutes. This allows any flavour from the starch to cook out”. Take off the heat and add rosewater to the mix, mixing well. Pour this mixture through a strainer to ensure there are no lumps. 

Divide the custard among suitable dessert cups. the recipe makes four servings but you can make as many large or small cups as you like. Transfer to the fridge and let chill.

Before serving, top with coconut and strawberries (or your chosen topping). For a sweeter version, add a teaspoon or two of your favourite runny honey as well.