Mahalabia with Fruit Jello (Arabian Dessert)

Recipe & Picture: Ashrafunnesa Mebin

Ingredients: Whole Milk 250 ml/1 Cup
Evaporated Milk 250 ml/1 Cup
Sugar 60 gm
Corn starch 3 tbsp
Cardamom Powder 1/4 tsp
Rose water 1 tbsp
orange Jello 1 packet
Fruits & nuts
Diluted Rose syrup (I used Rooh Afza. Mix 2 tsp of Rose syrup with 1 tbsp of water)

Instruction: Mix the corn flour with 1/4 cup of milk. Set it aside. Mix whole milk and evaporated milk in a deep thick bottomed pan/pot. Also add sugar to it. Bring it to a boil over medium heat, stirring occasionally. As milk starts to boil, it starts rising up. Reduce the heat to low at that point.Add the cardamom powder & Mix. Now Slowly add the corn flour-milk mixture. Keep stirring continuously so that milk doesn’t stick to the bottom.


Keep stirring for a couple of minutes, it starts to thicken in to a custard like consistency. Turn off the heat.Add the rose water and mix well. Pour it into individual mini dessert cups. Cover them and set it aside to cool for at least a couple of hours. The pudding will start to set (thicken) once cold. Now its time ti make the fruit Jello. cut fruits & nuts of your our choice. Prepare the Jello according to the precess written on the packet. Pour the Jello mixture onto the mahalabia. Again keep it in the refrigerator until it’s set. Serve chilled garnished with nuts (almonds, pistachios) and drizzled with diluted rose syrup.


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