Lebanese Milk Pudding (Mahalabiyeh)

Name: Lebanese Milk Pudding (Mahalabiyeh)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Lebanon
Ingredients: 4 cups (960 ml) whole milk; 1/2 cup (100 g) sugar; 1/3 cup (40 g) cornstarch; 2 tablespoons (30 ml) rose water; 1 tablespoon (15 ml) orange blossom water; 1/4 teaspoon ground mahlab (or 1/2 teaspoon vanilla extract); 2 tablespoons (15 g) crushed pistachios, for garnish

مهلبية MahalabiyehSay it: ma-ha-la-BEE-yeh

By the Passport Plate editors. Published November 10, 2026.

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Mahalabiyeh is a silky, rose-scented milk pudding that has been a beloved dessert across Lebanon and the Levant for centuries. Made with milk thickened by cornstarch and delicately flavored with mahlab (ground cherry kernels) or rose water and orange blossom water, it is traditionally served chilled during Ramadan, Eid celebrations, and family gatherings. Its smooth, creamy texture and fragrant aroma make it a light yet satisfying end to any meal, often garnished with chopped pistachios for a beautiful contrast of color and crunch.

Lebanese Milk Pudding (Mahalabiyeh)

مهلبية, Mahalabiyeh

Pronounced ma-ha-la-BEE-yeh

Serves: 4
Prep: 10 min
Cook: 15 min
Total: 25 min
Level: Easy

Also egg-free.

Allergens: contains milk, nuts. Check labels on packaged ingredients.

Ingredients

4 servings

4 cups (960 ml)960 ml (4 cups) whole milk
1/2 cup (100 g)100 g (1/2 cup) sugar
1/3 cup (40 g)40 g (1/3 cup) cornstarch
2 tablespoons (30 ml)30 ml (2 tablespoons) rose water
1 tablespoon (15 ml)15 ml (1 tablespoon) orange blossom water
1/4 teaspoon ground mahlab (or 1/2 teaspoon vanilla extract)
2 tablespoons (15 g)15 g (2 tablespoons) crushed pistachios, for garnish

Method

In a small bowl, whisk the cornstarch with 1/2 cup (120 ml) of the cold milk until completely smooth and lump-free.
Pour the remaining 3 1/2 cups (840 ml) milk and the sugar into a medium saucepan. Place over medium heat and stir until the sugar dissolves.
When the milk is hot but not yet boiling, slowly pour in the cornstarch slurry while whisking constantly.
Continue cooking and whisking until the mixture thickens to a pudding consistency and bubbles gently, about 8-10 minutes.
Remove the pan from the heat. Stir in the rose water, orange blossom water, and ground mahlab (or vanilla).
Pour the hot pudding into individual serving bowls or one large dish. Press plastic wrap directly onto the surface to prevent a skin from forming.
Refrigerate for at least 4 hours or until completely chilled and set.
Just before serving, sprinkle generously with crushed pistachios.

Regional variants

Some Lebanese families omit the mahlab and rely only on rose and orange blossom waters, while others add a pinch of mastic gum for extra fragrance. Modern versions sometimes layer it with fruit compote or serve it in phyllo cups.

Cook's notes

Stir constantly once the cornstarch is added to avoid lumps and ensure a silky texture.
Adjust the amount of rose and orange blossom water to your taste; start small as they are quite potent.
For a lighter version, you can replace up to half the milk with half-and-half or use a plant-based milk, though the traditional flavor will change slightly.

Serve with

Strong Lebanese coffee or mint tea

Make ahead and storage

Can be made up to 2 days ahead and kept covered in the refrigerator. Stir gently before serving if it separates slightly.

Lebanese Milk Pudding (Mahalabiyeh)