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Mahalabia (Milk Pudding) with Rhubarb

5 from 2 votes
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Servings: 4

Ingredients

Mahalabia (Milk Pudding)

  • 2 cups whole milk (or non-dairy milk) 475ml
  • 1/4 cup sugar 50g
  • 1/4 cup cornstarch 30g
  • 1 tsp rose water or vanilla extract optional

Poached Rhubarb

  • 1/2 lb rhubarb, cut into 1-inch batons 225g
  • 1/2 cup water 120ml
  • 1/2 cup sugar 100g

Instructions

Mahalabia (Milk Pudding)

  • In a saucepot, whisk together 1/4 cup sugar and 1/4 cup cornstarch. Slowly stream in 2 cups whole milk (or non-dairy milk)ilk while whisking until no lumps remain. Whisk in 1 tsp rose water or vanilla extract if using.
  • Place saucepot over medium heat. Whisk constantly until mixture becomes thick and bubbles appear around edges of the pot, about 10 minutes.
  • Pour the pudding into 4 containers. Optionally, press plastic wrap against surface of pudding to prevent skin from forming. Refrigerate for at least 2 hours before serving. Keeps for up to 3 days in the refrigerator.

Poached Rhubarb

  • Combine 1/2 cup water and 1/2 cup sugar in a saucepot, bring to a boil over medium heat.
  • Add rhubarb and reduce heat to low. Simmer for 6-8 minutes, until rhubarb is tender and easily pierced with a fork.
  • Allow to cool and spoon rhubarb over chilled puddings to serve. Keeps for up to 1 week in the refrigerator.