Moroccan · Dessert
Orange-Blossom Muhalabia (Milk Pudding)
A silky, set milk pudding thickened with cornflour and perfumed with orange-blossom water, poured into little bowls and topped with pistachios and a spoon of syrup. Muhalabia is the elegant, wobbling milk dessert of Moroccan and wider North African tables — light, floral and cool from the fridge.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 5
- Level
- Easy
Ingredients
- 1 litre whole milk
- 70 g cornflour
- 90 g sugar
- 1 1/2 tbsp orange-blossom water
- Chopped pistachios and toasted almonds, to top
- 1 tsp honey, to glaze (optional)
Method
- 1
Slake the cornflour
Whisk the cornflour into 200 ml of the cold milk until completely smooth with no lumps.
- 2
Heat the milk
Warm the remaining milk with the sugar until steaming, then whisk in the cornflour mixture.
- 3
Cook to a custard
Cook over medium heat, stirring constantly, 5–7 minutes until it thickens to a pourable custard that coats the spoon.
- 4
Perfume and set
Off the heat, stir in the orange-blossom water, pour into bowls and chill at least 3 hours until set.
- 5
Top and serve
Top with pistachios and almonds and a thread of honey just before serving.
Chef's tips
- Stir constantly while it thickens or the cornflour catches and turns lumpy on the base.
- Add the orange-blossom water off the heat — boiling drives off its delicate perfume.
Frequently asked questions
Can I use rosewater instead?
Yes — rosewater gives a lovely, slightly different perfume. Some cooks use a mix of rose and orange-blossom.
Why is mine not setting?
It needs enough cornflour and proper cooking to thicken; if it stayed thin, it was undercooked. Reheat with a little more slaked cornflour.