Uploaded August 2021 | Updated September 2026, 1 week ago
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: https://skl.sh/middleeats08211
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This pudding only uses 4 ingredients and it's one of the easiest desserts you can make. We'll be making it with three different flavours; Cream, Orange Blossom and Saffron.
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🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
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🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
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🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Microplane grater: geni.us/qzqTzve
OXO Kitchen Scissors: geni.us/ihA8Wq
Borner Mandoline: geni.us/BPzBw
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
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0:00 Intro
0:28 The basic Mahalabia recipe
1:38 Making plain Mahalabia
3:34 Alternative flavours
5:35 Topping the puddings
6:27 Taste Test & Review
__
Sources:
Icons made by Smashicons from flaticon.com
Icons made by Freepik from flaticon.com
Icons made by monkik from flaticon.com
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Ratio (BY WEIGHT):
4 Parts Milk
2 Parts Cream
1/2 Part Sugar
1/3 Part Corn starch
Ingredients (for 2 large portions):
400g Full Cream Milk
200g Heavy Cream
50g Sugar
33g Corn starch
Flavourings (For the above ingredient amounts):
20-30 Strands of saffron or
1 Tsp Orange Blossom/Rose Water or
1 Tsp Vanilla/Vanillin Powder
Topping:
35g Roasted Hazelnuts
12g Sultanas/raisins
1/2 Tbsp Sugar
1/2 Tbsp dessicated coconut
1 Tsp Softened butter
1/8 Tsp Cinnamon
Directions:
To infuse a whole spice into the milk:
1- Place more milk on the stove than needed (500g per 400g needed) and add your spices to the pot
2- Turn the heat to low, and let this simmer for about 30-60 minutes until well infused
To dissolve ingredients into the milk:
1- Place the ingredient in a pestle and mortar, and crush with some sugar until they turn into a fine dust
2- Mix in a small amount of milk, until the ingredient has been absorbed
To make the pudding:
1- Add all of your ingredients to the pot (except if using rose/orange blossom water)
2- Whisk very thoroughly to dissolve the cornstarch, until no lumps remain
3- Turn the heat to medium (6/10) and begin whisking. This needs to be whisked constantly until the pudding is ready
4- Continue whisking and heating, until it simmers, and large bubbles form on the surface
5- Once you see LARGE bubbles, count for 10 seconds then turn off the heat
6- Mix in any liquid flavourings, then pour out into bowls immediately
7- This can be served hot, but is best served cold
To make the topping, mix all ingredients together and serve on the pudding
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: https://skl.sh/middleeats08211
__
This pudding only uses 4 ingredients and it's one of the easiest desserts you can make. We'll be making it with three different flavours; Cream, Orange Blossom and Saffron.
----
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
----
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
----
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Microplane grater: geni.us/qzqTzve
OXO Kitchen Scissors: geni.us/ihA8Wq
Borner Mandoline: geni.us/BPzBw
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
__
0:00 Intro
0:28 The basic Mahalabia recipe
1:38 Making plain Mahalabia
3:34 Alternative flavours
5:35 Topping the puddings
6:27 Taste Test & Review
__
Sources:
Icons made by Smashicons from flaticon.com
Icons made by Freepik from flaticon.com
Icons made by monkik from flaticon.com
__
Ratio (BY WEIGHT):
4 Parts Milk
2 Parts Cream
1/2 Part Sugar
1/3 Part Corn starch
Ingredients (for 2 large portions):
400g Full Cream Milk
200g Heavy Cream
50g Sugar
33g Corn starch
Flavourings (For the above ingredient amounts):
20-30 Strands of saffron or
1 Tsp Orange Blossom/Rose Water or
1 Tsp Vanilla/Vanillin Powder
Topping:
35g Roasted Hazelnuts
12g Sultanas/raisins
1/2 Tbsp Sugar
1/2 Tbsp dessicated coconut
1 Tsp Softened butter
1/8 Tsp Cinnamon
Directions:
To infuse a whole spice into the milk:
1- Place more milk on the stove than needed (500g per 400g needed) and add your spices to the pot
2- Turn the heat to low, and let this simmer for about 30-60 minutes until well infused
To dissolve ingredients into the milk:
1- Place the ingredient in a pestle and mortar, and crush with some sugar until they turn into a fine dust
2- Mix in a small amount of milk, until the ingredient has been absorbed
To make the pudding:
1- Add all of your ingredients to the pot (except if using rose/orange blossom water)
2- Whisk very thoroughly to dissolve the cornstarch, until no lumps remain
3- Turn the heat to medium (6/10) and begin whisking. This needs to be whisked constantly until the pudding is ready
4- Continue whisking and heating, until it simmers, and large bubbles form on the surface
5- Once you see LARGE bubbles, count for 10 seconds then turn off the heat
6- Mix in any liquid flavourings, then pour out into bowls immediately
7- This can be served hot, but is best served cold
To make the topping, mix all ingredients together and serve on the pudding
