Muhallabiya pudding

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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How to Make Muhallabiya pudding

  • Thoroughly blend the corn flour with 1/2 cup of cold milk in a bowl.
  • Warm the rest of the milk with the sugar over low heat, but do not bring to a boil.
  • Gradually add the corn flour mixture, stirring constantly over low heat, until it comes to boil and thickens to the consistency of smooth cream.
  • Remove from the heat. Add the rosewater and stir thoroughly.
  • Pour into a serving bowl or individual dishes.
  • Sprinkle with a little ground cardamom and finely chopped pistachios.
  • Allow to cool. Chill and serve.