Muhallebi - Turkish Milk Pudding

muhalabiah served in a glass bowl and garnished with a wild strawberry, mint leaves and ground pistachio

5 from 2 votes

Muhallebi - Turkish Milk Pudding

Muhallebi is a light and creamy Turkish milk pudding made with milk, sugar, and starch, flavored with mastic gum. It takes 20 minutes to make, then sets in the fridge until you are ready to serve.

Prep Time5

Cook Time15

Chilling Time4

Total Time4 20

Course: Dessert

Cuisine: Middle Eastern, Turkish

Diet: Halal, Low Salt, Vegetarian

Servings: portions

Calories: 354kcal

Author: Ayla Clulee

Ingredients

5 cups whole milk (1200 ml)
1 cup granulated or superfine sugar (200 grams)
3 tablespoon all-purpose flour (25 grams)
¼ cup wheat starch or cornstarch (35 grams)
3 pieces mastic gum (optional)
2 teaspoon butter (10 grams)
berries and ground pistachio (to garnish)

US Customary - Metric

Instructions

Make the Pudding

If using mastic gum, place it in a mortar and pestle with a teaspoon of sugar and turn it into a powder, set it aside. The sugar prevents the mastic from sticking to the mortar and pestle while grinding.
Pour the cold milk into a heavy-based pan and whisk in the sugar, flour, and starch until there are no lumps. Starting with cold milk is what keeps the pudding smooth.
Place the pan on medium heat and bring the mixture to a boil, while stirring continuously.
When the pudding starts boiling, lower the heat and let it gently simmer for a few minutes until it thickens enough to coat the back of a spoon. It should be a little thicker than boza, as it firms up a lot more in the fridge.
Add the ground mastic gum along with the butter (optional) and keep stirring until the mastic has fully melted through.

Chill and Serve

Divide the muhallebi into individual serving bowls and let them cool to room temperature. To avoid a skin forming, press a piece of plastic wrap directly onto the surface.
Transfer the bowls to the fridge and leave them to set for at least 4 hours, ideally overnight.
Garnish with pistachio nuts, berries, pomegranate seeds, or pine nuts before serving.

Notes

Whisk the flour and starch into cold milk before the pan goes on the heat, as this is the only reliable way to keep the pudding lump free.
Stir constantly once the pan is on the heat, and keep the heat moderate so the milk does not catch on the base.
The pudding is ready when it is a little thicker than boza; it firms up a lot more as it chills.
If lumps form, blitz the hot pudding with an immersion blender or push it through a fine mesh strainer before it goes into the bowls.
If it sets too loose, whisk a tablespoon of starch slaked in cold milk into the pudding and cook it for another minute; if it is too thick, loosen it with a splash of milk.
Use mastic gum sparingly, as too much turns the pudding bitter, and grind it with a teaspoon of sugar so it does not stick to the mortar.
You can swap the mastic for vanilla paste, rose water, orange blossom water, or a pinch of ground cardamom.
This recipe makes 4 large or 5 small portions and doubles easily for a crowd. The sugar can be reduced to taste without affecting how it sets.
Storage: keep the bowls covered with plastic wrap or foil in the fridge for up to 5 days. Do not freeze, as the pudding separates and turns grainy on thawing.
Make ahead: muhallebi needs at least 4 hours to set and is even better made the day before. Toast, chop, and add the pistachios just before serving so they stay crunchy.

Nutrition