- Prep: 20 min
- Cook: 5 min
- Ready In: 25 min
“This is a cool, cream-based dessert of Lebanese origin that is perfect for those hot summer days.” - by GATOULA
Original recipe yields 8 servings
- In a small bowl, stir together corn flour and 1 cup milk.
- In a saucepan over high heat, stir together 3 cups milk, sugar, and vanilla. Bring to a boil. Stir the corn flour and milk mixture into the saucepan. Reduce the heat to low, and allow to cool slightly; then stir in cream, stirring constantly until the cream is thickened. Allow to cool momentarily, then pour into individual bowls or one large serving bowl. Sprinkle pistachio nuts on top. Cover, and refrigerate.
- To make the syrup, stir together water, sugar, and lemon juice in a saucepan set over high heat. Bring to a boil. Place cinnamon sticks in saucepan, and boil about 5 minutes. Strain liquid, and pour into a bowl. Allow to cool; cover, and refrigerate.
- Serve puddings cold with cold syrup drizzled over the top.
Amount Per Serving (8 total)
- 623 cal
- 24.8 g
- 94.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Mahakkebi is very good, however, I make it with rice flour or if I can't find it in the store I grin rice to make flour. It give the dessert a more swuble flavor. I also heat brown sugar with butter..." See more and nuts and pour on the top to serve. It give it a nice carmel flavor and looks great."
"This is a great dessert, although my husband likes to also eat it for breakfast too. I add about 1/4 tsp of rose water and 1/4 tsp of orange blossom water, adds a nice smell to the dish. Instead of th..." See moree syrup, I sprinkle cinnamon sugar on top. "
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