Qamar al-Din mahallabia — easier than ever

Mahallabia (milk pudding):

10 tablespoons powdered milk

6 tablespoons cornstarch

5 tablespoons sugar (or to taste)

1 teaspoon vanilla (optional)

1 liter water

1 tablespoon rose water

1 tablespoon orange blossom water

Qamar al-Din topping:

1 cup qamar al-din (apricot paste) or 240 g

1 cup water

2 tablespoons sugar

2 tablespoons cornstarch dissolved in 1 cup water

Nuts or shredded coconut for garnish

Put all the mahallabia ingredients (except the rose water and orange blossom water) into a pot and mix them while cold.
Place the pot over medium heat and stir until the mixture thickens.
Add the rose water and orange blossom water, stir, and remove from the heat.
Pour the mahallabia into serving glasses until half or three-quarters full — leave room to pour the qamar al-din topping.
Let the mahallabia in the glasses cool for about half an hour while you prepare the qamar al-din.
In a saucepan, combine the qamar al-din paste, sugar and 1 cup water over the heat, stirring until the qamar al-din dissolves.
Meanwhile, dissolve the cornstarch in water and add it to the dissolved qamar al-din, stirring until it boils and the mixture thickens.
Pour the qamar al-din topping over the milk mahallabia.
Allow them to cool before refrigerating.
Garnish the qamar al-din mahallabia with nuts or shredded coconut and serve chilled from the fridge.

This unique recipe is from a friend and chef on Shou Tabkhin Al-Youm

Click Amir’s name to visit his page on our site

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Qamar al-Din Mahallabia (also called Balawza)

Prep checklist