Muhallabia – A Moroccan Style Milk Pudding Made w/Homemade Almond Milk & Rosewater – Vegan

Post image for Muhallabia – A Moroccan Style Milk Pudding Made w/Homemade Almond Milk & Rosewater – Vegan

by Sara on February 14, 2012



A lifetime without Love is of no account

Love is the Water of Life

Drink it down with heart and soul!

      – Rumi

Here we are again, another Valentines Day is upon us. Even though I’m not a huge fan of this holiday but let’s cherish it and make sure we spend it with our loved ones. Just remember certain things in life simply have to be experienced and never explained.  Love is such a thing. I wish you and yours a very Happy Valentines Day!

As I pondered over the thought of a Valentines Day post, I could not come up with anything other than a cute little heart shaped cake or a red velvet cupcake recipe. The problem with that thought was that yours truly is not a baker, therefore I always love dessert recipes which do not involve any baking what so ever.

I came up with this tasty & tempting Moroccan dessert called Muhallabia. Silky and light, this traditional pudding is a classic throughout North Africa and the Middle East. Often served at religious feasts, it can be flavored with rosewater or orange flower water.

First time I had this creamy dessert was in Fes, Morocco at a enchanting guest house called Dar Roumana. Our beautiful host Jennifer Smith treated us to an ultimate Moroccan feast. Jennifer’s grand finale to our marvelous culinary experience that night was a Muhallabia, and I was in love from that moment on.

Traditionally Muhallabia is made with whole milk and sweetened with superfine sugar. I wanted to make this dessert more healthy and vegan, so I chose to make my Muhallabia with Homemade Almond Milk. Almond milk is very easy to make at home, you can certainly use the store bought ones but I choose to use homemade version. Basically take one and half cup of blanched almonds and two and a half cups of water, Pulverize them in a heavy duty blender for few minutes, drain the almond milk into a fine sieve.

Recipe Adapted from Ghillie Basan’s Flavors of Morocco


Serves 4-6

1/2 cup rice flour

4 cups of almond milk

1/4 cup plus 2 tablespoons superfine sugar

2 teaspoons rosewater

chopped pistachios for garnish


1. In a small bowl, mix the rice flour with a little bit of the almond milk to form a loose paste.

2. Pour the rest of the almond milk into a heavy base saucepan and stir in the sugar. Bring the milk to a boiling point, stirring all the time, until sugar has dissolved.

3. Reduce the heat and stir a spoonful or two of the hot almond milk into the rice flour paste, then tip the mixture into the pan, stirring all of the time to prevent the rice flour from forming lumps.

4. Bring the almond milk back to a boil and stir in the rosewater.

5. Reduce the heat to low and simmer gently for 2-25 minutes, stirring from time to time, until the mixture becomes quite thick and coats the back of the spoon.

6. Pour the mixture into serving bowls and leave to cool. Chill in the refrigerator and just before serving garnish with chopped pistachios.

{ 17 comments… read them below or add one }

ruba February 14, 2012 at 10:14 am

love the photography, beautiful recipe, thank you

Nancie McDermott February 14, 2012 at 1:10 pm

Lovely photos and how delightful to learn about this sweet. It’s new to me but I’m eager to make it a regular part of my dessert repertoire. Glad to find your work thanks to @lifesafeast, the source of so many good things!

laviza (eclectic gourmet) February 14, 2012 at 1:10 pm

wow – what a valentine’s delight!! love it!!

s February 14, 2012 at 2:52 pm

happy v-day, Sara- love this dessert. i am a big almond milk person, too. i am a bit spoilt though, as i have a friend who makes it for me every now and then from organic almonds. love the photos. x shayma

Jamie February 14, 2012 at 3:03 pm

Sara this is so much more lovely and romantic than just another little heart-shaped anything. And your styling is gorgeous. The almond-rosewater-pistachio combination is both delicate and rich. Beautiful! xo

Nadia February 14, 2012 at 4:28 pm

pretty prettyyyyyyy! love all the colors/textures. Happy Valentine’s!

sharizat February 14, 2012 at 9:46 pm

{so pretty!!!} <—was my first reaction, now i see not only mine! good job!

Faith February 15, 2012 at 7:38 pm

Hope you had a wonderful Valentine’s Day, my dear! Your take on muhallibieh looks amazing, I’d love to try it with almond milk. My MIL likes to also add a splash of orange blossom water along with the rose water — delicious!

Lynn February 16, 2012 at 2:06 am

I’m particularly fond of your second picture, beautiful! Steering clear of the typical chocolate dessert and sharing this choice is refreshing ;-)

Steve @ the black peppercorn February 16, 2012 at 2:34 am

Beautiful dessert and pictures. I love moroccan food (I’ve mostly had meats etc.) – this pudding looks wonderful!

Winnie February 16, 2012 at 4:52 am

You’re back!!! This is so beautiful, and I am really looking forward to catching up on your blog :)

Kankana February 16, 2012 at 11:11 pm

we too don’t go too big on V day but there is always some celebration at home .. with just the two of us. This looks Delicious .. never heard of it before!

rebecca February 17, 2012 at 4:16 am

this looks amazing and how pretty the way you garnished it

Lani February 17, 2012 at 8:16 pm

Just the mention of rosewater in a recipe makes it all the more romantic. This recipe sounds like it is nice and easy, however, your garnishing is too beautiful to replicate!

Oh, and I like the pics of the lamp and mini-tagine!! ;)

Amanda February 18, 2012 at 4:54 am

You’re back!! So lovely – can’t wait to make this soon had totally forgotten about this dessert.

Sylvie @ Gourmande in the Kitchen February 23, 2012 at 9:36 am

What a wonderful dessert, I love the delicate flavors of rosewater or orange flower water in desserts.

Jeanne @ CookSister! March 8, 2012 at 1:15 pm

What utterly gorgeous photos – love the flavour of rosewater. And I now have a major case of PROP ENVY! ;)

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