Healthier Mahalabia
This healthier Mahalabia 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.
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
* I recommend using a creamier oat milk or semi skimmed milk for a creamier texture. If you want an even lighter pudding, feel free to use something like almond milk or a lower fat oat milk. The pudding won't be as creamy though.
Store in an air-tight container in the fridge for up to 3 days.
Nutrition
Calories: 196kcalCarbohydrates: 34gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 7mgSodium: 47mgPotassium: 370mgFiber: 2gSugar: 24gVitamin A: 141IUVitamin C: 1mgCalcium: 139mgIron: 1mg
Tried this recipe?Let us know how it was!