Chia Mahalabia with Pistachios - an inspired version of a popular dessert, packs a nutritional punch with omega-3 fats, fiber, protein and more!!
Chia Mahalabia Rice Pudding
I have fallen in love with these tiny little chia seeds - they delight both the nutritionist and the cook in me. My favorite way to consume these so far, is as a pudding.
Mahalabia is a hugely popular middle eastern pudding. Loved by grown ups, kids, the natives and those who are new to it. I decided to use these chia seeds to create a more nutritious version of Mahalabia and the bonus is that it results in a pretty interesting texture and mouthfeel too.
Health Benefits
Chia seeds are super nutritious. They are an excellent source of omega-3 fatty acids, fiber, antioxidants, phosphorus, manganese and calcium. These seeds also provide a good amount of protein - one ounce contains 5 g protein.
The high fiber content in chia seeds is an especially important point to consider. As fiber rich diets are beneficial for intestinal health, weight loss, lower blood pressure and cholesterol levels. The omega-3 fatty acids from the chia seeds can also help with good cardiovascular health, lower cholesterol and triglyceride levels.
Chia seeds are versatile and can be used in many different ways. They are popularly used in puddings and smoothies. But they can be eaten with cereal, used in baking, making meatballs/croquettes etc.
I have also used brown rice flour for this recipe. Brown rice, as you would think, is nutritionally superior to white rice - as it has more fiber, vitamins, minerals and antioxidants, which are all lost during the processing of white rice. Here is another recipe using brown rice - Persian Shrimp Quinoa Herb Rice.
I was amazed that there was hardly any difference in taste when using the brown rice flour as compared to white rice flour. Except that the color was a bit off white.
Nourish yourself while pleasing your senses devouring this Chia Mahalabia with Pistachios!!
More Dessert Recipes:
More Chia Seed Recipes
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Best Lemon Poppy Seed Cake
Ingredients
Cake Batter
- 250 g butter 1 cup plus 2 tablespoons, room temperature, softened
- 1¼ cups sugar 250g
- 2 tablespoons finely grated lemon zest from organic lemons
- 2 tablespoons finely grated orange zest from organic oranges
- 2 teaspoons vanilla optional
- 6 large eggs room temperature
- 2¼ cups all purpose flour 275g
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups almond flour 125g
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- ⅔ cup poppy seeds 100g
- Extra butter and flour for preparing the pan
Lemon Glaze (optional)
- 1 cup powdered sugar 125g
- 2 tablespoons lemon juice or water
Instructions
- Prep: Preheat oven to 350°F. Grease a 10 inch bundt cake pan generously with soft butter and dust with flour. Shake off excess flour and set aside.
- Wet Ingredients: Using a hand mixer (or a stand mixer with paddle attachment), whisk butter at high speed until creamy. Add sugar and beat the mixture until very fluffy, scraping down the bowl in between, about 5 minutes. Stir in lemon and orange zest. Add eggs, one at a time, while continuing to beat, about ½ minute per egg.
- Batter: Combine flour, baking powder and salt in a mixing bowl. Whisk it into butter-sugar-egg mixture in 2 batches, beating at medium speed, and adding lemon juice and orange juice in between. Whisk in the poppy seeds at low speed until well incorporated. Then add almond flour in 2 batches.
- Consistency: The batter should have a slow dropping consistency. Adjust the amount of juice needed accordingly. Tip: Each time, fold the flour in evenly and scrape the bottom of bowl to not miss any flour. But don't over mix the batter.
- Bake: Transfer cake batter to the prepared bundt pan and bake in the center rack for about 45 to 60 minutes, until a cake tester inserted into the center comes out clean. Do not over-bake.
- Cool: Remove the cake pan from the oven. Let it rest about 10 minutes and invert the cake from the baking pan onto a cooling rack and let it cool completely before pouring the glaze.
- Glaze: Top with lemon glaze if desired. To make the glaze, combine powdered sugar with lemon juice to form a thick mass of slow-pouring consistency, adding more juice, a few drops at a time, if needed. Drizzle the lemon glaze over the cake. Sprinkle some poppy seeds on top and let it set
Notes
- Use all ingredients at room temperature.
- Measure the ingredients accurately by fluffing the flour, spooning it into the measuring cups, and then leveling it off. For even greater precision, use a kitchen scale to weigh your dry ingredients.
- To use other baking pans, follow this guide.
- Poppy Seeds: Buy these fresh from stores with a fast turnover. They can turn rancid (off flavor) quickly, so freeze them always.
- Glaze: For a more opaque glaze that is not tart, use milk, cream or combine greek yogurt with milk.
- Storage: Keep in an airtight container at room temperature for 2 to 3 days, or refrigerate for about 5 days, but expect some drying when refrigerated. For freezing, wrap the cake with parchment paper or plastic wrap, place it in a freezer-safe bag, and freeze for up to a month.
- For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.
Nutrition
Chia Mahalabia with Pistachios
Ingredients
- 2½ cups milk full fat
- 2 tablespoons walnuts or cashew butter, optional
- ¼ cup chia seeds
- 5 tablespoons brown rice flour or regular rice flour
- 3 tablespoons honey
- 1½ teaspoons rose water
- 1½ teaspoons orange blossom water
- 1 to 2 tablespoons pistachios chopped
- ½ tablespoon coconut flakes
- 1 pinch green cardamom optional
Instructions
- Blend milk and walnuts at high speed to form a creamy milk (optional).
- Mix 1 cup of milk, chia seeds, one tablespoon honey and 1 teaspoon rose water and let it soak overnight in the refrigerator.
It helps to stir it a few times in the first five minutes when the seeds start to absorb the milk.
- Heat one cup of milk in a sauce pan at medium high heat. Mix ½ cup of milk with the rice flour. Stir 2 tablespoons of honey into the hot milk.
When the milk comes to a boil, take it away from the heat source and mix in the rice flour milk paste. - Place the saucepan back on the stove and slowly stir and cook it until a thick custard stage. Mix the orange blossom water and remaining rose water.
- Line a lid with a paper towel and place it over the saucepan and let it chill very well. The paper towel will help absorb moisture.
- Mix the chilled chia pudding with the brown rice pudding and spoon it into serving bowls.
- If using cardamom, mix it with nuts. Decorate the pudding with nuts and coconut flakes.
- Serve this chia mahalabia with pistachios immediately. Enjoy!
Mala
Hi Roxana,
Can we make this dessert (including mixing the chia and rice pudding) in advance - in serving cups- and do the nuts garnish just before serving? Many thanks in advance!
Roxana Begum
Puddings made with flour are best served as soon as chilled. Overnight is ok. But keeping them far too long in refrigerator may not be the best. Rice flour pudding do better than corn starch.
Alicia Garabedian
Hi - can I replace the milk with a dairy free substitute to make this recipe vegan?
Roxana Begum
Absolutely, you could try that.
Nora
Definitely will try it out! Thank you for this healthy recipe.
May i ask if i can use cornstarch instead of brown rice flour?
Roxana Begum
Thank you so much Nora. Sorry for the delay in my response. Was away from my blog work. Certainly you could use corn starch too. Although, if you use corn starch you may have to serve the prepared pudding immediately after combining with the chia seed pudding.
Sarah Mir
How absolutely clever to add chia seeds! Another great reason to eat dessert ;)
Roxana Begum
Absolutely, another great reason :) thanks Sarah.
Jenn
Love the use of chia seeds here! I have never tried Mahalabia before but I am so excited too -- also loving the pistachio crunch here!!
Roxana Begum
Its a rice pudding with chia seeds. Hope your try it if you like pudding.
Ellen
Ooohh! This looks delicious. I love trying new recipes. Definitely going into the "to try" file.
Roxana Begum
Hope you enjoy it.
linda spiker
Wow! So pretty! I know it's a dessert but I could eat it for breakfast too!
Roxana Begum
Yes certainly breakfast or anytime :)
Veena
YUM YUM YUM!!! What an AMAZING idea! I LOVE how easy and delicious this is. This is absolutely fantastic! One of my favs! I can't WAIT to try this! Thank you for this great recipe!
Roxana Begum
Thank you Veena :) So nice to get such encouraging feedback!