(No Ratings Yet)
Loading...Muhallebi is a silky Turkish milk pudding thickened with rice flour or cornstarch and delicately perfumed with rose water. This gentle, floral dessert is traditionally served chilled in small bowls, often topped with crushed pistachios and a dusting of cinnamon. It is a beloved classic in Turkish homes for its comforting, lightly sweet flavor.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 10 gFat
- 5 gSaturated Fat
- 38 gCarbs
- 1 gFiber
- 28 gSugar
- 9 gProtein
- 115 mgSodium
- 380 mgPotassium
- 300 mgCalcium
- 0.5 mgIron
- 2 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the pudding
- 4 cups (960 ml) whole milk
- 1/3 cup (65 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 2 tablespoons rice flour
- 1 tablespoon rose water
- 1/2 teaspoon vanilla extract
- Pinch of salt
For topping
- 2 tablespoons shelled pistachios, finely crushed
- 1/2 teaspoon ground cinnamon
- 1 tablespoon dried rose petals (optional)
Directions
- In a small bowl, whisk the cornstarch, rice flour, and 1/2 cup of the milk together until completely smooth with no lumps.
- In a heavy-bottomed saucepan, combine the remaining milk, sugar, and salt. Heat over medium until the sugar dissolves and the milk just begins to steam, about 3-4 minutes.
- Slowly pour the cornstarch slurry into the warm milk, whisking constantly to prevent lumps from forming.
- Continue cooking over medium heat, whisking steadily, until the mixture thickens to a creamy, pudding-like consistency that coats the back of a spoon, about 8-10 minutes. Do not let it boil vigorously.
- Remove from heat and stir in the rose water and vanilla extract. Taste and adjust the rose water to your preference.
- Immediately pour the pudding into 4 individual serving bowls or ramekins, smoothing the tops.
- Let the pudding cool to room temperature for 20 minutes, then refrigerate for at least 2 hours until thoroughly chilled and set.
- Just before serving, sprinkle each bowl with crushed pistachios, a light dusting of cinnamon, and dried rose petals if using.
Cook’s Notes
- Whole milk gives the creamiest texture; lower-fat milk will yield a thinner, less luxurious pudding.
- Whisk constantly once the slurry is added, as the starch thickens quickly and can scorch on the bottom.
- Rose water varies in strength by brand, so start with 1 teaspoon and add more after tasting the cooked pudding.
- For an extra-smooth finish, strain the pudding through a fine-mesh sieve before pouring into bowls.
- The pudding will continue to thicken as it chills, so remove it from the heat while it still looks slightly looser than your desired final texture.
