This healthier Muhallebi recipe is my lighter take on a classic Middle Eastern dessert popular during Ramadan and Eid. I’ve sweetened it with whole dates – a great source of fibre, as well as added tahini for healthy fats and flavour.
Muhallebi, also known as mahalabia, is a traditional Middle Eastern dessert that originated in ancient Arab cuisine. It is a creamy pudding-like dessert made primarily from milk, sugar, and cornflour (or rice flour), flavored with rose water or orange blossom water, and garnished with pistachios and rose petals. It’s served chilled and can be found in various Middle Eastern countries under different names and variations. Muhallebi is known for its smooth texture and delicate flavour, making it a popular sweet treat in the region.
Muhallebi is a part of the rich culinary heritage of the Middle East, with its origins dating back centuries. It reflects the traditional flavours and cooking techniques of the region. It’s often served during festive occasions and celebrations such as Ramadan, Eid al-Fitr, weddings, and other special gatherings.
Why I love making this healthier Muhallebi recipe:
What I love about Muhallebi is that it can be adapted and modified to suit different tastes and preferences. It can be flavoured with different ingredients such as rose water, orange blossom water, or even saffron. I wanted to create a healthier version that includes 3 of my favourite ingredients – dates, tahini and tea!
This version of Muhallebi is obviously not the authentic way of preparing it, but my own little fun take. I’m half Middle Eastern and grew up in the Middle East, so I love to play around with dishes that I grew up eating and enjoying that’s also part of my heritage. I don’t see anything wrong in experimenting and playing around with traditional foods from your own culture.
Having said that, I’m still using ingredients that are quintessential in Middle Eastern cooking. Dates, tahini and tea are all rooted in the history and culture of the Middle East.
As well as being half Middle Eastern, I’m also a nutritional therapist, so I’m always looking for ways to healthify classic loved dishes to make them more nutritious so everyone can enjoy them.
Why is this healthier Muhallebi recipe better for you than the traditional recipe?
Traditionally, Muhallebi is made with full fat milk, cream and lots of sugar. That’s what makes it tastes so irresistible! Now I’m not saying there’s anything wrong with indulging in something sweet and calorific, I do it often (but within reason!). This version is for anyone looking for a healthier, lighter alternative, which is also tasty and easy to make. You don’t have to pick one over the other. It’s ok to make the classic muhallabi (there’s plenty of authentic recipes online), but sometimes make a lighter version like this one.
I’m using whole dates to sweeten my Muhallebi instead of sugar. Dates are high in fibre and a great source of nutrients. You can add as few or as many as you like to make it work for you. I don’t like overly sweet desserts, so I added only enough to give it a hint of sweetness.
Instead of whole milk and cream, I make mine with either semi skimmed milk or oat milk and tahini to add in some healthy fats, antioxidants, but also some richness since there isn’t any other form of fat in there. I only used two tablespoons of tahini in the whole recipe, so it’s still much lower in fat compared to the original recipe.
Tea is one of my main loves in life and is packed with antioxidants, so I decided to use it in my muhallebi as a way to add some extra goodness. I went with a cinnamon flavoured black tea to add a hint of cinnamon too, but you can use plain black tea (cardamom tea would work really well here too!). If tea is not your thing, feel free to substitute it with more milk.
What you need to make this healthier Muhallebi recipe:
Dates – I always use Palestinian Medjool dates (check the pack and make sure they’re Palestinian!). They’re super soft, fudgy and sweet so they blend easily, but also add a lot of natural sweetness to the pudding. You can use as few or as many as you like. I used 5 because I didn’t want mine to be overly sweet.
Tahini – I use runny Lebanese tahini because it has the best taste and texture, which you can find in ethnic/Asian shops and online. It’s a great way to add healthy fats and antioxidants as well as some richness to the Muhallebi. It also adds a lovely hint of nuttiness. You can of course use any nut butter/seed butter you like.
Milk – I usually use oat milk, but any milk will work like semi-skimmed, rice, almond, etc. The creamier the milk you use the creamier the pudding will turn out. So it’s completely up to you.
Black tea – I do enjoy using flavoured brewed tea in desserts. I find it an easy way to add flavour whilst including some extra antioxidants. I used cinnamon black tea (Ahmad tea cinnamon haze), but you can use any you like. If tea is not your thing, feel free to substitute with more milk.
Cornflour – this is what will give you a creamy pudding consistency.
Garnish – Traditionally Muhallebi is garnished with ground pistachios and rose petals. Technically you can top with whatever you like. I added some ground pistachios and pomegranate seeds.
How to make this this healthier Muhallebi recipe:
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Place the tea bags in a mug and pour in the boiling water.Allow to steep for 5-10 minutes, then remove the tea bags and leave to cool a little.
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Add everything to a high-speed blender along with the brewed tea and blend until smooth.
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Pour into a saucepan, then cook over a medium heat, stirring continuously for 7-10 minutes until the mixture thickens.
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Take off the heat and transfer into heat-proof serving dishes. Leave at room temperature until cool enough to transfer into the fridge.
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Chill for 2 hours until set. Garnish and enjoy!
This this healthier Muhallebi recipe is:
- Vegan (if using dairy-free milk)
- Gluten-free
- Soy-free
- Nut-free
- Easily adjusted to likes/dietary requirements
- Easy to make
- Light and airy
- Healthier than your average pudding
- Packed with goodness
- Perfect for Iftar/Eid celebrations
Healthier Mahalabia
Ingredients
- 5-6 Medjool dates
- 360ml milk of choice*
- 2 tbsp tahini
- 3 tbsp cornflour
- 4 black tea bags I used Ahmad Tea cinnamon haze
- 120ml boiling water
- Pinch of salt
Garnish
- Ground toasted pistachios
- Pomegranate seeds
Instructions
- Place the tea bags in a mug and pour in the boiling water. Allow to steep for 5-10 minutes, then remove the tea bags and leave to cool a little.
- Add everything to a high-speed blender along with the brewed tea and blend until smooth.
- Pour into a saucepan, then cook over a medium heat, stirring continuously for 7-10 minutes until the mixture thickens.
- Take off the heat and transfer into heat-proof serving dishes. Leave at room temperature until cool enough to transfer into the fridge.
- Chill for 2 hours until set. Garnish and enjoy!
Notes
Nutrition
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