Skip to main content

Mhalbi Pudding with White Chocolate, Cinnamon and Cardamom

Mhalbi Pudding

A healthy diet can include some added sugar, especially if it comes from dishes that include healthful ingredients, like the milk and nuts in this recipe, improving the overall nutritional quality of your diet.

Preparation time 5 minutes
Cooking time about 8 minutes
Yields 4 servings
Recipe created by Josée Robitaille


  • 750 mL (3 cups) milk

  • 2.5 mL (1/2 tsp) ground cinnamon

  • 2.5 mL (1/2 tsp) vanilla extract

  • Seeds of 6 cardamom capsules, crushed (the equivalent of 2.5 mL (1/2 tsp) of ground cardamom)

  • 60 mL (1/4 cup) sugar

  • 125 mL (1/2 cup) cornstarch

  • 125 mL (1/2 cup) milk

  • 80 mL (1/3 cup) white chocolate chips

  • 30 mL (2 tbsp) unsalted pistachios, crushed (optional)

  • A few dehydrated rose petals (optional)

Nutritional information

  • Energy

    200 Calories

  • Protein

    6 g

  • Carbohydrate

    32 g

  • Fat

    6 g

  • Fibre

    0.3 g

  • Sodium

    79 mg


    Top 5 nutrients provided by a serving of this recipe


    Nutrient and % DV*

  • Calcium

    15 % / 200 mg

  • Vitamin B12

    35 %

  • Riboflavin

    23 %

  • Phosphorus

    12 %

  • Pantothenic Acid

    12 %

  • * Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

  1. In a heavy-bottomed saucepan, heat 750 mL (3 cups) of the milk, cinnamon, vanilla and cardamom over high heat until steaming. Add the sugar and bring to a boil.
  2. In a small bowl, combine the cornstarch with 125 mL (1/2 cup) of milk. Add to the saucepan, stirring with a whisk. Bring to a boil. Continue cooking over low heat, whisking constantly until thickened. Take the saucepan off the heat, add the chocolate chips and mix until melted.
  3. Divide among 6 bowls with a capacity of 175 to 250 mL (3/4 to 1 cup) and let cool. Refrigerate for at least 3 hours or overnight. To serve, if desired, garnish with pistachios and rose petals.

For more dietitians’ favourite recipes, visit Dairy Farmers of Canada

Other recipes

Easy Broccoli, Bean and Fusilli Pasta
Easy Broccoli, Bean and Fusilli Pasta
Cinnamon Apple Dessert with Greek Yogurt and Macadamia Nuts
Cinnamon Apple Dessert with Greek Yogurt and Macadamia Nuts
One Pot Barley and Vegetables
One Pot Barley and Vegetables