Thandai Mahalabia With Rose Jelly — a Holi-inspired twist on a quintessential Middle-Eastern dessert, this silky milk pudding features notes of aromatic rose and floral thandai! Served cold with a creamy, mouse-like consistency, mahalabia take simple pantry staples to make and lets you make an eye-catching mithai for Holi that’s equally simple!

Mahalabia (Mehalabya) is enjoyed in countries such as Egypt, Turkey, and Greece, each with its own variations. Typically it’s made with rose and orange blossom water, but I decided to give it a desi-spin. And it’s no surprise that the subtle, sweet flavors of thandai give this dessert a whole new dimension of flavor!

WATCH HOW TO MAKE THANDAI MAHALABIA WITH ROSE JELLY:

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Thandai Mahalabia With Rose Jelly - Middle Eastern Milk Pudding

Prep Time

15 mins

Cook Time

15 mins

Chilling Time

3 hrs

Total Time

30 mins

 

Thandai Mahalabia With Rose Jelly — a Holi-inspired twist on a quintessential Middle-Eastern dessert, this silky milk pudding features notes of aromatic rose and floral thandai! Served cold with a creamy, mouse-like consistency, mahalabia (mehalabya) take simple pantry staples to make and lets you make an eye-catching mithai for Holi that’s equally simple!

Course: Dessert

Cuisine: Fusion, Mediterranean

Keyword: holi

Custom Category: Desserts, Fusion, Holi

Servings: 8

Calories: 98 kcal

Author: Nidhi Bothra

Ingredients

Milk Pudding:

• 2 cup milk
• 1/2 cup cream
• 1/4 cup sugar
• 4 tbsp corn starch
• 3 tbsp thandai syrup , or thandai powder
• pinch salt

Rose Syrup:

• 1 cup water
• 3 tbsp red rose syrup
• 2 tbsp corn starch

Toppings:

• kiwis , diced
• pistachio , crushed
• almonds , slivered

Instructions

1. To make the thandai milk pudding base, heat milk, cream, sugar, and corn starch in a saucepan on medium heat. Whisk vigorously to prevent any lumps. After about 5 minutes, you should start to see large bubbles. At this point, add in the thandai syrup, whisk together, and take off the heat.

2. Divide the pudding mixture evenly between your serving cups and let chill in the fridge for 30 minutes.

3. While this is chilling, let’s make the rose syrup. In a small saucepan, heat together water, rose syrup, and corn starch on medium heat. Whisk for a few minutes until thickened and then take off the heat.

4. Pour the rose syrup in a thin layer on top of the cooled milk pudding. Let this chill in the fridge for 2-3 hours.
5. When ready to serve, garnish the mahalabia with chopped kiwis, slivered almonds, and crushed pistachio. Serve chilled and enjoy!

Recipe Video

Recipe Notes

• If you using thandai powder, please adjust the sugar according to your taste.

Nutrition Facts

Thandai Mahalabia With Rose Jelly - Middle Eastern Milk Pudding

Amount Per Serving

Calories 98 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 13mg4%

Sodium 32mg1%

Potassium 90mg3%

Carbohydrates 14g5%

Fiber 0.04g0%

Sugar 9g10%

Protein 2g4%

Vitamin A 170IU3%

Vitamin C 0.2mg0%

Calcium 77mg8%

Iron 0.05mg0%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on and share your creation with me!