Mahalabia (Lebanese Cardamom Pudding) recipe
All Recipes World Cuisine Recipes Middle Eastern Lebanese
Ingredients
- 2 cups milk 6 tablespoons cornstarch ¼ cup white sugar 2 drops cardamom-flavored extract ¼ cup water 5 tablespoons white sugar ¼ vanilla bean, split lengthwise and seeds scraped ¼ cup unsalted pistachios, coarsely chopped 1 tablespoon dried rose petals, or as needed
Nutrition Info
- 213.8 caloriescarbohydrate: 38.5 gcholesterol: 7.8 mgfat: 4.8 gfiber: 0.9 gprotein: 4.6 gsaturatedFat: 1.6 gservingSize: -sodium: 41.9 mgsugar: 28.3 gtransFat: : -unsaturatedFat: : -
Directions Mahalabia (Lebanese Cardamom Pudding)
Directions
-
Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
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.
Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
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.