This Palestinian-style Muhalabieh (مهلبية العنب)is a new take on a traditional favorite! Instead of preparing the grape juice and milk pudding in separate layers, I decided to mix them together to create one smooth, creamy dessert infused with the natural sweetness of fresh grapes. Made with simple ingredients and end-of-season Champagne grapes, this version is light, delicate, and absolutely delicious. I used green grapes, but red grapes would give it a beautiful hint of rosé color. A little twist on a beloved Palestinian dessert, celebrating the flavors of the season, one spoonful at a time!
I made mine with green champagne grapes, but you can also use red champagne grapes for a gorgeous hint of rosé color. It’s a lovely way to use the last of the season’s grapes and turn them into something special. Finished with ground biscuits and desiccated coconut, every spoonful is smooth, creamy, and delicious!
Ingredients
- 3 cups fresh grape juice
- 2 cups whole milk
- 5 tablespoons cornstarch
- ¼–½ cup sugar, adjusted to the sweetness of the grapes
- 1 tablespoon unsalted butter
For the topping
- Ground biscuits
- Desiccated coconut
- Chopped nuts, optional
Instructions
1. Wash the grapes Wash the grapes thoroughly. If using baking soda to help clean them, rinse very well afterward under running water. I used Champagne grapes because they’re naturally sweet and juicy.
You’ll need approximately 1.5 kg of grapes to obtain 3 cups of juice, with some extra juice left over to enjoy!
2. Blend the grapes Remove the grapes from their stems and place them in a blender. Blend until completely broken down and juicy.
3. Strain the juice Pour the blended grapes through a nut milk bag or fine-mesh strainer to remove the pulp and seeds. Squeeze well to extract as much juice as possible.
Measure out 3 cups of fresh grape juice.
4. Mix the ingredients In a saucepan, combine the fresh grape juice, whole milk, and cornstarch. Whisk thoroughly while the mixture is still cold to dissolve the cornstarch completely and prevent lumps.
5. Cook the pudding Place the saucepan over medium heat and whisk continuously. Once the mixture begins to warm, add the sugar, starting with ¼ cup and adjusting according to the natural sweetness of your grapes.
Continue whisking constantly until the mixture thickens and begins to bubble. Keep whisking along the bottom and sides of the pan to prevent lumps and scorching.
6. Add the butter Reduce the heat to low and let the pudding simmer briefly. Add the unsalted butter and whisk until fully incorporated and silky smooth.
7. Pour and chill Immediately pour the pudding into individual serving dishes or small dessert bowls.
Let the dishes cool to room temperature, then refrigerate until completely chilled and set.
8. Garnish and serve Just before serving, sprinkle with ground biscuits and desiccated coconut. Add chopped nuts if desired.
Serve cold and enjoy every creamy, fruity spoonful!
Tips for the Best Muhalabieh
- Adjust the sugar: Taste your grape juice before cooking. Very sweet Champagne grapes may need less sugar.
- Whisk continuously: This helps create a smooth, lump-free pudding.
- Try red grapes: Red grape juice gives the dessert a beautiful pinkish-purple or rosé hue, depending on the variety.
- Customize your topping: Ground tea biscuits, coconut, pistachios, or almonds all work beautifully.
A simple homemade dessert that celebrates the sweetness of the season!
Sahtain! صحتين