Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon rosewater
- 1 teaspoon orange blossom water
- Ground cinnamon for garnish
- Crushed pistachios or almonds for garnish
Directions
In a saucepan, combine the milk, sugar, and cornstarch. Whisk or stir well to dissolve the cornstarch and sugar.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil . This will take about 10–15 minutes.
Reduce the heat to low and continue cooking for another 2–3 minutes, stirring constantly, until the pudding has a smooth and creamy consistency.
Remove the saucepan from the heat and stir in the rosewater and orange blossom water. Mix well to incorporate the flavors.
Divide the pudding into serving bowls or dessert cups. Allow the pudding to cool for a few minutes, then refrigerate for at least 2 hours, or until chilled and set.
Just before serving, garnish each pudding with a sprinkle of ground cinnamon and a generous amount of crushed pistachios or almonds.
Serve the mahalabiya chilled and enjoy its creamy and refreshing taste.