Light, creamy, and refreshingly fruity, Muhallabia and Jello pudding is a delightful Middle Eastern dessert that layers silky milk pudding with a vibrant, wobbly Jello topping. The combination of sweetened cream, aromatic orange blossom water, and delicate tea cookies creates a rich yet airy texture that melts in your mouth.
Perfect for spring and summer gatherings, Ramadan iftars, or any special occasion, this no-bake delicious Middle Eastern pudding is easy to make and is always a crowd-pleaser. Whether you’re craving a nostalgic childhood dessert or looking for a simple yet elegant sweet, this muhallabia recipe is sure to impress!
Recipe Summary
Cuisine: Middle Eastern
Prep and Cooking Time: Approximately 4 hours (including chilling time)
Cooking Method: No-Bake
Skill Required: Beginner-friendly
What is Muhallabia
Muhallabia or mahalabia is a fragrant Middle Eastern milk pudding known for its smooth, creamy texture and delicate flavor.
Traditional muhallabia is made with milk, sugar, and cornstarch and is often flavored with orange blossom water, rose water, or vanilla. This simple yet elegant dessert is traditionally served chilled and garnished with chopped nuts or fruit.
This muhallabia and jello pudding offers a unique contrast of textures, combining layers of tea biscuits, the traditional muhallabia, and the fruity, gelatin-based texture of the jello layer. It’s creamy, wobbly, and slightly crunchy.
This popular no-bake treat is enjoyed during special occasions, family gatherings, and warm-weather months for its refreshing and light taste.
Ingredients
The Cream Layer
Heavy Cream: Gives the muhallabia layer its rich, velvety texture. It’s a key ingredient in many Middle Eastern desserts, adding a luscious feel in the mouth.
Milk: Used to balance the heaviness of the cream, milk makes the pudding light yet creamy. It also helps the cornstarch dissolve properly for a smooth consistency.
Cornstarch: The thickening agent that transforms the milk and cream into a silky, pudding-like consistency. Traditionally, it has been used in Middle Eastern milk pudding for centuries.
Sugar: Sweetens the dessert while enhancing the floral notes of the orange water or vanilla.
Orange Blossom Water: It is a classic Middle Eastern ingredient, adding a fragrant, citrusy, floral aroma. Instead, use vanilla to offer a warm, sweet alternative.
The Jello Layer
Jello Packets: I use strawberry jello flavor; it provides a vibrant and fruity layer that gives this dessert its signature layered look. The wobbly texture contrasts beautifully with the creamy muhallabia.
Cold and Hot Water: Hot water properly dissolves the gelatin in the jello for proper setting, while cold water helps cool it quickly before pouring over the muhallabia layer and ensures a smooth, set consistency.
The Cookie Layer
Milk: I use milk to slightly soften the tea cookies to create a delicate, cake-like texture at the base layer of the dessert.
Tea Cookies: These crisp, lightly sweetened biscuits absorb the milk and provide a sturdy foundation. They’re commonly used in no-bake Middle Eastern dessert recipes.
How to Make Muhallabia and Jello Pudding
To start, dip the tea cookies in milk for a few seconds in a large bowl until slightly softened. Then, lay two layers of cookies on top of each other in a 9×13 pan.
To make the muhallabia, whisk together the cornstarch, heavy cream, sugar, orange blossom water, and milk in a pot without turning on the heat. Stir until the cornstarch is fully dissolved and smooth.
Turn the heat to medium and continuously whisk to prevent lumps from forming until the muhallabia is thickened, about 8-10 minutes. Do not stop mixing, as it can burn.
Once thickened, pour evenly over the cookie base. Smooth out the surface and let it cool for 20 minutes.
In a heavy based saucepan, dissolve 2 Jello packets in hot water. Whisk well until dissolved. Add two cups of cold water and whisk again. Let it sit for about 3-5 minutes to cool slightly.
Carefully pour the Jello mixture on top of the cooled muhallabia layer. Once poured, let it sit at room temperature for 15 minutes.
Finally, refrigerate for about 4 hours to set completely. Slice the dessert into squares once ready to serve.
How to Serve Muhallabia and Jello Pudding
Serve this chilled muhallabia and jello pudding straight from the fridge for the best texture and flavor. Use a sharp knife to slice it into squares.
For an elegant touch, garnish with crushed pistachios, shredded coconut, or fresh strawberries.
If serving as part of a larger dessert spread, it complements baklava, qatayef, or basbousa for a delightful Middle Eastern Ramadan dessert platter.
Variations and Substitutes
Flavor Twist: Swap the orange blossom water with rose water or vanilla extract for a different aroma.
Milk Alternatives: Use whole milk, half-and-half, or a combination of dairy and plant-based milk (like almond or coconut) for a unique taste.
Sugar-Free Option: Replace sugar with a natural sweetener like honey, maple syrup, or a sugar substitute.
Different Cookies: Instead of tea cookies, try graham crackers, ladyfingers, or digestive biscuits for a different texture.
Jello Flavors: Customize the dessert according to your preference by experimenting with different Jello flavors like raspberry, mango, or mixed berry.
Nutty Crunch: Add nuts such as crushed pistachios or shaved almonds on top of the dessert for extra texture.
Chocolate Twist: Mix a tablespoon of cocoa powder into the muhallabia layer for a chocolatey version.
Fruit Toppings: Serve with fresh berries, sliced mango, or pomegranate seeds for added color and freshness.
Enhance with Mastic: Add mastic for a subtle piney aroma and depth. Crush 2-3 small mastic tears with sugar and dissolve them into the milk and cream mixture before heating.
Tips and Tricks
Whisk Constantly: When cooking the muhallabia, keep whisking to prevent lumps and avoid burning the mixture.
Perfect Jello Layer: Let the Jello cool for a few minutes before pouring it over the muhallabia to prevent layer mixing.
Even Layers: Use a spatula to smooth each layer for a clean, professional look.
Tea Cookie Hack: Dip the cookies quickly in milk; don’t soak them because they will become too soggy.
Chill for Best Results: Allow at least 4 hours of refrigeration or overnight for a fully set and firm texture.
Storage Tips
Refrigeration: Store the pudding in an airtight container or cover the pan tightly with plastic wrap. It stays fresh for up to 4-5 days in the refrigerator.
Freezing: I do not recommend freezing as the texture of the jello and dairy layers may become grainy and separate.
Can I make this dessert ahead of time?
Absolutely! This pudding needs at least 4 hours to set, making it a great make-ahead dessert for gatherings and dinner parties.
Frequently Asked Questions
Always dissolve the cornstarch in the milk before heating, and whisk continuously while cooking on medium heat to keep it smooth.
Yes, you can skip the Jello layer and serve the muhallabia on its own with toppings like crushed nuts or fruit.
Ensure the Jello is completely dissolved in hot water before adding cold water, and allow it to cool slightly before pouring over the muhallabia.
Must-Try Dessert Recipes
Layali Lubnan (Lebanese Nights Dessert)
The Best Awameh (Luqaimat) Recipe
Blueberry Cheese Brioche Buns (Danishes)
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Muhallabia and Jello Pudding
Ingredients
The Cream Layer
- 3 cups heavy cream
- 1 cup milk
- 6 tablespoons cornstarch
- ½ cup granulated sugar
- 1 teaspoon orange blossom water or vanilla
The Jello Layer
- 2 Jello packets
- 2 cups cold water
- 1 cup boiling water
The Cookie Layer
- 1 cup milk
- 2 8oz packages of tea cookies about 45-50 cookies
Instructions
- Dip the tea cookies in milk for a few seconds in a large bowl until slightly softened and lay two layers on top of each other in a 9×13 pan.
- To make the muhallabia, whisk together the cornstarch, heavy cream, sugar, orange blossom water, and milk in a pot without turning on the heat. Stir until the cornstarch is fully dissolved and smooth.
- Turn the heat to medium and continuously whisk to prevent lumps from forming until the muhallabia is thickened, about 8-10 minutes. Do not stop mixing, as it can burn.
- Once thickened, pour evenly over the cookie base. Smooth out the surface and let it cool for 20 minutes.
- In a heavy based saucepan, dissolve 2 Jello packets in hot water. Whisk well until dissolved. Add two cups of cold water and whisk again. Let it sit for about 3-5 minutes to cool slightly.
- Carefully pour the Jello mixture on top of the cooled muhallabia layer. Once poured, let it sit at room temperature for 15 minutes.
- Refrigerate for about 4 hours to set completely. Slice the dessert into squares once ready to serve.
Notes
- Whisk Constantly: When cooking the muhallabia, keep whisking to prevent lumps and avoid burning the mixture.
- Perfect Jello Layer: Let the Jello cool for a few minutes before pouring it over the muhallabia to prevent layer mixing.
- Even Layers: Use a spatula to smooth each layer for a clean, professional look.
- Tea Cookie Hack: Dip the cookies quickly in milk; don’t soak them because they will become too soggy.
- Chill for Best Results: Allow at least 4 hours of refrigeration or overnight for a fully set and firm texture.
