If you are familiar with traditional Mahlebia (or Muhallebi), you probably expect a white, creamy milk pudding flavored with rose water. This recipe is a bit of a departure from that classic. It’s actually closer to what is sometimes called Palouza in parts of the Levant—a fruit-juice based pudding thickened with cornstarch.
I started making this version during a particularly hot July when the idea of heavy cream felt like too much. It uses strawberry juice for the base, making it naturally dairy-free (until you add toppings, anyway). The texture is interesting because you get the smooth, dense mouthfeel of the bottom pudding layer against the lighter, bouncier texture of the jelly on top. It’s a simple, nostalgic dessert that looks fancier than it actually is thanks to the visible layers.
Ingredients
- 3 cups strawberry juice (store-bought or homemade strained puree)
- 4 tablespoons cornstarch
- Sugar (optional—taste your juice first!)
- 1 cup fresh strawberries, sliced thinly
- 1 packet (approx. 3 oz) strawberry gelatin or vegan jelly powder
- 2 cups hot water (for dissolving the gelatin)
Instructions
- Mix the Base: Pour the strawberry juice into a saucepan. Before you turn on the heat, whisk in the cornstarch. Note: Make sure the juice is cold or room temp when you add the starch, otherwise it will clump up immediately and be impossible to smooth out.
- Thicken: Turn the heat to medium. Stir constantly. It will look thin for a while, then suddenly thicken up as it reaches a boil. Once it bubbles and coats the back of a spoon, take it off the heat. Taste it here—if your juice was tart, you might want to whisk in a tablespoon of sugar.
- First Pour: Divide this pudding mixture into 4 serving glasses. You want to leave enough room at the top for the jelly layer. Let these sit on the counter for about 20 minutes. You want a “skin” to form on the surface so the next layer doesn’t sink through.
- Prep the Jelly: Boil the water and dissolve the gelatin packet. Stir until the granules are gone.
- Layer: Place the fresh strawberry slices on top of the cooled pudding.
- Final Pour: Gently pour the liquid jelly over the strawberries. I usually pour the liquid over the back of a spoon to disperse the force—if you pour directly from a jug, you might punch a hole right through the pudding layer.
- Chill: Place the glasses in the fridge for about 3 hours, or until the jelly is completely set and firm.
Why You’ll Love This Recipe
- Texture Contrast: The difference between the dense, smooth bottom layer and the wobbly top layer makes every bite interesting.
- Lightness: Since the base is juice rather than heavy cream or whole milk, it doesn’t leave you feeling weighed down after dinner.
- Kid-Friendly: It’s essentially fancy Jell-O. It’s colorful, sweet, and wobbles—always a hit with children.
Chef’s Tips for Perfection
- Juice Selection: I recommend using a smooth strawberry nectar or juice rather than a pulpy smoothie mix. If your juice has seeds or pulp, strain it first for a silkier texture.
- The “Skin” Step: Don’t rush the cooling of the first layer. If you pour the hot jelly liquid over the hot pudding base, they will bleed together and you’ll lose that clean, layered look.
- Vegan Option: The pudding base is naturally vegan. For the top layer, standard grocery store gelatin contains animal products, so look for a plant-based jelly (often made with carrageenan or agar-agar) if you want to keep the whole dish plant-based.
Storage and Reheating
These need to stay in the fridge. They will keep well for up to 3 days. Do not freeze them; gelatin tends to weep and lose its structure when thawed, and the cornstarch pudding can separate. Serve straight from the refrigerator.
Nutritional Notes
At around 120 calories per cup, this is a fairly low-calorie treat. The main source of sugar comes from the fruit juice and the gelatin packet. It is practically fat-free unless you decide to top it with whipped cream.
Best Easy Strawberry Mahlebia: Fresh & Creamy Milk Pudding
