Mehalabeya- Light and Silky Pudding

Mehalabeya is a light and silky Middle Eastern delicious pudding that is traditionally flavored with orange blossom and or rose waters. It has a unique perfumey, yet appealing taste that most find very appealing. The great part is that is gluten free and egg free, and can be made dairy free!

The first time I tasted Mehalabeya was at a party at my mother in law's house when I was a newlywed over 40 years ago. Middle Eastern cooking and flavors such as turmeric, cumin, coriander, rose water, and orange blossom water were totally new to me at the time. Although, I had a hard time developing a taste for cumin in some of her cooking, I embraced the orange blossom and rose water flavors in this recipe immediately.

Sweet and Creamy Pudding 

Fast forward to last week- I was invited to a decadent Middle Eastern luncheon made by our friend Vivi who is also a Jewish refugee from Egypt the same as my husband's family who came here legally over 50 years ago.  

Her luncheon spread was amazing and included homemade falafel, homemade babaganooj, homemade foul medemas, ratatouille, eggplant dishes, chick pea dishes, Israeli chopped salad, pickled beets, Do-ah spice blend (dukkah), feta cheese, kenafa, and this Mehalabeya for dessert!!

Sweet and Creamy 

I hadn't eaten this wonderful dessert in many years, so her Mehalabeya brought back amazing memories. When I asked Vivi for her recipe, I was surprised how simple and easy it was to make. In fact, it was so easy to make, I made it the next day to bring to an American friend's party. Everyone who tried it, actually loved it and wanted the recipe!!

Mehalabeya is an easy to make light and delicate dessert that can be made for a crowd in a large container or it can be made in individual bowls, glasses, or cups. It is traditionally made with milk, cream and sugar. 

Fast forward over 40 years- I converted it to a vegan pudding substituting coconut milks for the milk and cream.. Guess what ! It came out great! 

Next time you are looking for a somewhat exotic dessert that can be made in advance, is easy, gluten free, parve and dairy free, Mehalabeya is it!! Your guests will love it and so will you!!

Author of the blog: Judee Algazi

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 8-10 portions 

Ingredients: 

3 cups coconut milk ( refrigerator case in the market )

1 cup coconut cream  (refrigerator case at Whole Foods)

1/2 cup warm water

Equivalent of 1 cup of sugar (I use 1 cup of coconut crystals or 1/2  cup of maple syrup + some stevia)

4 tablespoons non Gmo cornstarch 

2 tablespoons orange blossom water ( affiliate link)

1 teaspoon rosewater (affiliate link)

1/2 cup shelled pistachio nuts, chopped in food processor or blender

Directions: 

Pour coconut milk and coconut cream into a 3 quart pot. In a separate small bowl, combine cornstarch with the 1/2 cup warm water and mix well so there are no lumps. Add the cornstarch mixture and the monk fruit sugar ( or sugar) to the pot and turn on the heat to medium. Using a whisk or a large spoon, stir until the mixture begins to thicken and bubble. Remove from heat immediately. Mix in the orange blossom water and rose water. Pour into a large pyrex, Corning ware, or individual glass containers of your choice. When cool, refrigerate for 24 hours. Top with crushed unsalted pistachio nuts before serving. 

Vivi's original recipe
3 cups milk ( not lowfat)
1 cup half and half
1/2 cup water
4 tablespoons corn starch
1 cup sugar 
2 tablespoons orange blossom water 
1 tablespoon rose water

My Notes: 

1. If you are ok using sugar, you can use 1 cup of sugar in the recipe.

2. I bought the 50 calorie refrigerated coconut milk at Whole Foods 

3. I bought the coconut cream in the refrigerator case at Whole Foods (2 T is 15 calories)

4. If you don't mind it dairy, you can use regular milk ( not low fat) and half and half. 

5. Go easy on the rose water if you are not familiar with it or leave it out and just use the orange blossom water. 

I've made other recipes using orange blossom water.
Try my mango and orange blossom popsicles that make a beautiful presentation . I also use orange blossom water (Mahzar) in a special family recipe for Special  lemonade, a watermelon, mint, and orange blossom water fruit salad, and beet and pomegranate salad. 

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