Arabic Mahalabia | How to make Arabic Mahalabia

By Sherien Ramzan  |  24th May 2016  |  
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  • Arabic Mahalabia, How to make Arabic Mahalabia
Arabic Mahalabiaby Sherien Ramzan
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About Arabic Mahalabia Recipe

Got the recipe from a friend who stays in Qatar.

Arabic Mahalabia is a delicious dish which is liked by people of all age groups. Arabic Mahalabia by Sherien Ramzan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Arabic Mahalabia at many restaurants and you can also prepare this at home. This authentic and mouthwatering Arabic Mahalabia takes 60 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Arabic Mahalabia is a good option for you. The flavour of Arabic Mahalabia is tempting and you will enjoy each bite of this. Try this Arabic Mahalabia on weekends and impress your family and friends. You can comment and rate the Arabic Mahalabia recipe on the page below.

Arabic Mahalabia

Ingredients to make Arabic Mahalabia

  • First layer
  • Chocolate cookies – 6 no.s (powdered)
  • butter – 2 tbsp
  • Rose water – ½ tsp
  • Second layer Milk – 1 cup
  • Granulated sugar – 5-6 tbsp (depending on your taste, you can vary)
  • Corn flour – 2 tbsp
  • Fresh cream – ½ cup
  • Rosewater – 1 tbsp
  • Final layer Chocolate – ¼ cup (grated)
  • Fresh cream – ¼ cup
  • pistachios (cut into juliennes) – 2 tbsp

How to make Arabic Mahalabia

  1. In a bowl add melted butter, powdered biscuit and rosewater and mix well with the help of spoon. Put half of the biscuit mix in each glass and press properly with the back of the spoon. Chill this.
  2. Boil milk, fresh cream, granulated sugar and keep stirring until the sugar crystals are fully dissolved. Now mix cornflour with 3 tbsp water and stir well. Add this to the boiling milk mix. Keep stirring until it is thickened
  3. Keep stirring for few minutes until it is thickened. Stir continuously so that no lumps are formed. Remove from heat and add rosewater.
  4. Let it cool down a bit and then pour half of the mix to each mould/glass over biscuit layer. Again place in refrigerator until it sets.
  5. Final layer- Boil chocolate and fresh cream in a pan until chocolate is dissolved. Add half of the chocolate mix to each of the mould and refrigerate for the final setting.(Pour this mix only after second layer is almost set, )
  6. Before serving, sprinkle pistachios generously over the top.

My Tip:

Always use high quality ingredient for best results.

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