Mahalabia is a super easy milk-based dessert from the Middle East slightly sweetened and flavoured with orange or rose water. It is enjoyed during the month of Ramadan. This is my take on the traditional dessert as I have made it vegan by using coconut milk and coconut cream and flavoured it with Roohafza. Hope you enjoy this beautiful recipe it as we had.


  • Serves 6
  • 70gm Maggi Coconut Powder
  • 450ml Water
  • 200ml Dabur Homemade Coconut Milk
  • 2 Tbsp Powdered Sugar
  • 40gm Brown & Polson Corn Flour
  • 1/2 Tsp Rose Water
  • 5 To 6 Tbsp Roohafza


Prep: 15 minutes
Cooking: 30 minutes

  1. In a sauce pan or utensil, mix in the coconut powder with water. The water should be at room temperature.
  2. Add in powdered sugar, corn flour and thick coconut milk or coconut cream to the pan. Whisk the mixture vigorously to avoid lumps.
  3. Then cook this mixture over medium heat till it is thickened but is still of a pouring consistency.
  4. Once thickened, remove from flame and mix in the rose water. Then pour in the required moulds or cups equally.
  5. Let the moulds cool at room temperature and the chill in the refrigerator for around an hour till the dessert is set.
  6. Now pour 2 to 3 tsp of Roohafza in each mould and let it chill again for around 4 hours.
  7. Garnish with desiccated coconut or pistachios and served chilled.
  8. Please note:  Please choose to increase the sweetness as per your taste. One may use homemade coconut milk and rose syrup for the dessert as well.