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Sunday, May 23, 2010

Milk Pudding (Muhallebi)

Milk Pudding (Muhallebi)

Milk pudding (Muhallebi) is one of the easiest and most versatile desserts. A staple in Turkish and Cypriot cuisine, Muhallebi can be customized to fit any occasion, mood, or taste. Sweetened milk is boiled and, with the help of a thickening agent, transformed into a light and creamy pudding that's served as is or garnished with any combination of nuts, jams, fruits, or syrups.

Recipes vary quite a bit from one person or region to another, so certainly experiment.


Milk Pudding (Muhallebi)
Printer Friendly Recipe


4 cups milk (whole or 2%)
1 cup sugar
5 tablespoons cornstarch, diluted in 1/4 cup water
1 tablespoon orange blossom water
2 tablespoons Cointreau

walnuts (or any other kind of nuts), chopped
orange marmalade

Combine the milk and sugar in a heavy bottom pot and bring the mixture to a boil.
Stir in the cornstarch and water mixture. Reduce to medium heat.
Continue to cook until the mixture thickens (no more than 5 minutes).
Stir in the orange blossom water and Cointreau.
Ladle into small bowls, glasses, or ramekins. Cool the pudding and then refrigerate until cold.
Garnish with chopped walnuts and orange marmalade before serving. Pistachios and hazelnuts also work well with the orange flavor.

Yields approximately 8 servings.




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7 comments:

Alejandra Ramos said...

milk pudding is one of my favorite desserts! I always order it when we go to Turkish restaurants. This one looks lovely topped with the marmalade!

tofugirl said...

These are really beautiful photographs! I've never tried this kind of milk pudding, but it looks delicious and I think I will have to try it soon :)

Croquer à Pleines Dents said...

@Alejandra - Thank you for your kind words. I just discovered your blog and look forward to reading your posts!

@tofugirl - Thank you for the compliment. The pudding is delicious, light and very easy to make. Definitely worth trying! Like the title of your blog :)

Justin said...

these are really pretty photos. with skills like that, you should definitely start blogging more.

Croquer à Pleines Dents said...

@Justin - Thank you for the kind words. Blogging more is certainly the plan. Despite some of the older posts - transfers from a previous attempt, the blog is actually only a month old. Keep checking in for updates!

Spoon and Chopsticks said...

Nice and simple recipe. Can we do without Cointreau?

Croquer à Pleines Dents said...

@Spoon and Chopsticks - Yes, the cointreau is optional as is the orange blossom water. You can substitute each with any flavor or liquor you like. Let me know what you try it with and your thoughts.

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