Linda Dangoor’s Mahallabi (Aromatic Almond Pudding)


1 litre almond milk (with no thickeners)

7 tablespoons corn flour

5 tablespoons sugar

2 whole cardamom pods

2 teaspoons vanilla essence

2½ tablespoons rosewater

For the garnish

1 tablespoon finely ground cardamom pods

2 tablespoon pistachios or almonds, coarsely ground


  • Mix the corn flour with a little almond milk into a smooth mixture.
  • Be sure to eliminate all the lumps. Set aside.
  • Place a saucepan over medium heat. Combine the rest of the almond milk with the sugar, the vanilla essence, rosewater and cardamom pods. Mix well and stir.
  • Once the mixture becomes moderately warm, pick out the cardamom pods, pour in the cornflour mixture and stir vigorously. To avoid lumps, you can use a whisk.
  • Keep stirring until the mixture thickens to an almost custard-like consistency, (this will take about 10 to 15 minutes). Be careful not to let the mixture stick to the bottom of the pan.
  • Pour into individual dishes or a large bowl and garnish with a sprinkling of ground pistachios or almonds and ground cardamom.
  • Set aside to cool, then cover and place in the refrigerator for 15 minutes or more.

Serve chilled.

Serves 6 to 8 or more