Mahallebi

3
GATOULA 0

"This is a cool, cream-based dessert of Lebanese origin that is perfect for those hot summer days."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 623 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 94.2g
  • 30%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a small bowl, stir together corn flour and 1 cup milk.
  2. In a saucepan over high heat, stir together 3 cups milk, sugar, and vanilla. Bring to a boil. Stir the corn flour and milk mixture into the saucepan. Reduce the heat to low, and allow to cool slightly; then stir in cream, stirring constantly until the cream is thickened. Allow to cool momentarily, then pour into individual bowls or one large serving bowl. Sprinkle pistachio nuts on top. Cover, and refrigerate.
  3. To make the syrup, stir together water, sugar, and lemon juice in a saucepan set over high heat. Bring to a boil. Place cinnamon sticks in saucepan, and boil about 5 minutes. Strain liquid, and pour into a bowl. Allow to cool; cover, and refrigerate.
  4. Serve puddings cold with cold syrup drizzled over the top.

Reviews

3

This is a great dessert, although my husband likes to also eat it for breakfast too. I add about 1/4 tsp of rose water and 1/4 tsp of orange blossom water, adds a nice smell to the dish. Instead...

Mahakkebi is very good, however, I make it with rice flour or if I can't find it in the store I grin rice to make flour. It give the dessert a more swuble flavor. I also heat brown sugar with ...

This stuff is the best. I thought I made it worng because I thought it was supposed to be pudding, but it's not. It's very good, and has simple flavors that blend well with each other.