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–+ servings
two slices of muhallabia pudding layered with tea biscuits, milk pudding, and strawberry Jello topping served on a metal tray next to strawberry and lemon wedge

Muhallabia and Jello Pudding

Fatimah
This Muhallabia and Jello Pudding is a classic Middle Eastern treat that combines a velvety pudding with a fruity Jello layer, making it a crowd-pleaser for any gathering.
5 from 1 Rating
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine Middle Eastern
Servings 12
Calories 271 kcal

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 9x13 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.

Nutrition

Calories: 271kcalCarbohydrates: 15gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 72mgSodium: 35mgPotassium: 118mgFiber: 0.03gSugar: 12gVitamin A: 941IUVitamin C: 0.4mgCalcium: 91mgIron: 0.1mg
Keyword mahalabia, muhallabia, muhallabia and jello pudding, muhallabia dessert, muhallabia pudding
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