Sunday, May 23, 2010
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
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.
Labels: Cointreau, Cypriot, Dessert, Milk Pudding, Muhallebi, Orange Blossom Water, Orange Marmalade, Puddings and Custards, Turkish