Oriyarasoi is on twitter !

Saturday, November 2, 2013


Happy Diwali to All.

The blogosphere has been bombarded with traditional Diwali recipes. While I do not hold anything against following our customs, I simply did not want to ruin my vacation slaving over those laddoos/kalakand or even kheer. That is when I zeroed in on Mahalabia. Also known as Muhellabia, this is one light milk and easy pudding recipe from the Middle East . The first time I read about it in a travel magazine, I was bowled over by the ease and simplicity of this dish. While it does remind me of another Indian dessert (Phirni), this one makes use of cornflour rather than rice flour. It has a light custard or thick yogurt like texture.

Read on for the recipe:

Preparation Time - 15-10 mins

Ingredients - 2 cups whole milk, 1/2 cup milk powder, 3 tbs corn flour, 1/2 cup sugar ( or less as per preference ), 3 tbs rose water, 2 whole cardamoms, nuts for garnishing.

Cooking - Bring the milk & milk powder to a boil. Allow to boil for 7-8 minutes. Dissolve in the sugar.

Dissolve the corn flour in a little milk. Add slowly to the boiling milk and stir continuously till it thickens to a custard consistency. Add the rose water and cardamon at this point and mix in.

Pour in glasses & put into the refrigerator.

Garnish with chopped pistachios & almonds. Serve chilled.


  1. Its a dessert/sweet I am not aware of yet worth the try. The whole package is very interesting, what more the creamy outcome with the rose scent.


Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...