Some foods remind you of a specific season and this dessert reminds me of summer. When we were young our mama would make this pudding layering the orange pudding on the bottom of the bowl and the milk pudding on top so when she flipped it out of the bowl it looked like a giant egg. The tartness of the orange pudding made from freshly squeezed oranges makes it a perfect summer treat. If you’re not a fan of orange flavor, you can still make this dessert the traditional way with just the milk pudding and enjoy a timeless classic this summer.
Mahalabia {مهلبية}
Mahalabia is a sweet and light milk dessert made fragrant with rose and blossom water. We layer with orange pudding to add a fresh citrus flavor. The tartness of the orange pudding made from freshly squeezed oranges makes it a perfect summer treat. If you're not a fan of orange flavor, you can still make this dessert the traditional way with just the milk pudding and enjoy a timeless classic this summer.
Ingredients
Milk Pudding
- 3.5 cup milk
- 1.5 heavy cream
- 5 tbsp corn starch
- 5 tbsp sugar
- 1 tbsp rose water
- 1 tsp blossom water
Orange Pudding
- 3 cups orange juice
- 3 tbsp corn starch
- 3 tbsp sugar
- 1 tsp rose water
- 1 tsp blossom water
Instructions
- Mix milk, cream, sugar, and corn starch in a pot and place on medium-high heat.
- Continuously stir until mixture thickens; about 10 minutes.
- Add rose and blossom water, mix and remove from heat; set aside.
- In another pot mix orange juice, sugar, and cornstarch and place on medium-high heat.
- Continuously stir until mixture thickens; about 10 minutes.
- Add rose and blossom water, mix and remove from heat.
- Scoop pudding into single serving bowls layering the two flavors in your preferred way.
- Chill, garnish with ground pistachios and enjoy.