📝 About This Recipe
Muhallebi is a timeless milk pudding that traces its heritage back to the opulent kitchens of the Ottoman Empire. This elegant dessert is beloved for its incredibly smooth, velvet-like texture and the delicate infusion of floral rose water. Light yet deeply satisfying, it offers a sophisticated sweetness that captures the essence of Middle Eastern hospitality in every spoonful.
🥗 Ingredients
The Pudding Base
- 4 cups Whole milk (full fat is essential for creaminess)
- 3/4 cup Granulated sugar
- 3 tablespoons Rice flour (finely ground)
- 2 tablespoons Cornstarch (also known as cornflour)
- 1/2 cup Heavy cream (adds a luxurious mouthfeel)
- 1 teaspoon Vanilla extract (high quality or 1/2 vanilla bean)
- 2 small pieces Mastic tears (optional, crushed with a pinch of sugar)
Aromatics
- 1 tablespoon Rose water (culinary grade)
- 1/2 teaspoon Orange blossom water (optional for complexity)
The Garnish
- 1/4 cup Raw pistachios (finely crushed)
- 1 tablespoon Dried edible rose petals (for a pop of color)
- 1 pinch Ground cinnamon (optional dusting)
- 2 tablespoons Fresh pomegranate seeds (for a bright acidity)
👨🍳 Instructions
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1
In a small mixing bowl, whisk together the rice flour and cornstarch with 1/2 cup of the cold milk until a smooth slurry forms with no lumps.
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2
Pour the remaining 3.5 cups of milk, heavy cream, and sugar into a heavy-bottomed medium saucepan.
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3
If using mastic, grind the resin tears with a teaspoon of sugar using a mortar and pestle until it becomes a fine powder, then add it to the milk mixture.
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4
Place the saucepan over medium heat and stir constantly with a wooden spoon or whisk until the sugar has completely dissolved and the milk begins to steam.
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5
Give your starch slurry a quick stir to ensure nothing has settled, then slowly pour it into the hot milk in a steady stream, whisking vigorously.
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6
Reduce the heat to medium-low. Continue to cook the mixture, stirring constantly to prevent the bottom from scorching or lumps from forming.
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7
Cook for about 12-15 minutes. The pudding is ready when it thickens enough to coat the back of a spoon and leaves a clear trail when you run your finger through it.
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8
Remove the pan from the heat. Stir in the vanilla extract, rose water, and orange blossom water. Adding these at the end preserves their delicate floral volatile oils.
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9
For an extra-silky texture, you can pass the hot pudding through a fine-mesh sieve into a clean bowl, though this is optional.
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10
Carefully pour the hot liquid into individual glass bowls, ramekins, or decorative dessert glasses.
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11
Allow the puddings to cool to room temperature on the counter for about 30 minutes. This prevents condensation from forming inside the fridge.
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12
Cover each bowl with plastic wrap, ensuring the wrap doesn't touch the surface if you prefer a 'skin' to form, or touching the surface if you don't.
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13
Refrigerate for at least 4 hours, or ideally overnight, to allow the texture to set into a firm yet jiggly custard.
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14
Just before serving, garnish generously with crushed pistachios, a sprinkle of rose petals, and a few pomegranate seeds for a royal presentation.
💡 Chef's Tips
Always use a heavy-bottomed pan to ensure even heat distribution and prevent the milk from burning. If your pudding has lumps, don't panic; simply pulse it in a blender for 30 seconds while hot to restore smoothness. Adjust the rose water carefully; brands vary in strength, and it should be a whisper of flavor, not overwhelming. For a vegan version, substitute whole milk with barista-blend almond milk and use coconut cream instead of heavy cream. To prevent a skin from forming on top, press a piece of parchment paper directly onto the surface of the pudding while it cools.
🍽️ Serving Suggestions
Serve chilled alongside a small glass of strong Turkish coffee to balance the sweetness. Pair with a side of fresh honey-soaked apricots or dates for a traditional mezze-style dessert spread. A glass of iced Hibiscus tea (Karkade) makes for a refreshing floral accompaniment. For a modern twist, serve with a dollop of whipped cream and a drizzle of honey. Add a crispy element by serving with a side of buttery shortbread or almond tuiles.