Name: Mahalabia (Lebanese Cardamom Pudding)
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Milk - 2 cups; Cornstarch - 6 tablespoons; White sugar - ¼ cup; Cardamom-flavored extract - 2 drops; Water - ¼ cup; White sugar - 5 tablespoons; Vanilla bean, split lengthwise and seeds scraped - ¼; Unsalted pistachios, coarsely chopped - ¼ cup; Dried rose petals, or as needed - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mahalabia (Lebanese Cardamom Pudding)

1. Milk - 2 cups

2. Cornstarch - 6 tablespoons

3. White sugar - ¼ cup

4. Cardamom-flavored extract - 2 drops

5. Water - ¼ cup

6. White sugar - 5 tablespoons

7. Vanilla bean, split lengthwise and seeds scraped - ¼

8. Unsalted pistachios, coarsely chopped - ¼ cup

9. Dried rose petals, or as needed - 1 tablespoon

How to cook deliciously - Mahalabia (Lebanese Cardamom Pudding)

1. Stage

Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.

2. Stage

Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.

3. Stage

Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.

4. Stage

Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.