Ramadan Recipes: Mahalabia Amardeen Pudding

Ramadan Recipes: Mahalabia Amardeen Pudding

Mahalabia Amardeen Pudding, an ancient Middle Eastern dessert, is widely popular in various Arabic countries, particularly during Ramadan. The dessert is typically served in small cups and adorned with beautiful garnishes.

It consists of a layer of chilled milk and dried apricot pudding, infused with rose or orange blossom water, and topped with nuts as garnish.

  • Ingredients

    • 15 Minutes
    • 3 Serving
    • 326 Calories

For Muhallabia (Milk Pudding)

1 cup full-fat milk
2 tablespoons sugar
2 tablespoons cornflour or use 4 tablespoon rice flour
1 teaspoon orange blossom water
1 teaspoon rose water

For Qamar al-Din (Dried Apricot Sheet Pudding)

150 grams apricot fruit leather approx ⅓ of the pack
1 cup water
2 tablespoons sugar
2 tablespoons cornflour or 4 tablespoon rice flour
1 teaspoon orange blossom water
1 teaspoon rose water

For garnish

30 grams kunafa dough or thin roasted vermicelli
1 tablespoon butter
1½ tablespoon sugar
2 tablespoons chopped pistachios and or pine nuts

  • Method & Directions

    • 20 Minutes
  1. Use some full-fat milk
    تم نسخ الرابط
    Use some full-fat milk to dissolve cornflour, ensuring there are no lumps
  2. Heat and Whisk
    تم نسخ الرابط
    Heat the remaining milk and sugar in a saucepan on low to medium heat, while continuously whisking, until the milk begins to steam
  3. Add the cornflour mixture
    تم نسخ الرابط
    Add the cornflour mixture and continue to whisk until the milk thickens and bubbles, which may take 3 to 5 minutes
  4. Mix and Whisk
    تم نسخ الرابط
    Mix in orange blossom water and rose water, and continue to whisk
  5. Refrigerate and Serve
    تم نسخ الرابط
    Turn off the heat and pour the mixture into a serving bowl or individual containers until half full. Allow it to cool at room temperature, then cover with cling wrap and refrigerate
recipe print page - UAE Moments