Muhallebi - Mahalabia Dessert

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

5 from 2 votes

Muhallebi - Mahalabia Dessert

Muhallebi (or Mahalabia / Muhallabieh) Dessert is a light, creamy and delicious milk pudding that's popular throughout Turkey and the Middle East.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Middle Eastern, Turkish

Diet: Halal, Low Salt, Vegetarian

Servings: portions

Calories: 362kcal

Author: Ayla Clulee

Equipment

Ingredients

1200 ml full-fat milk (whole milk)
200 g caster or granulated sugar
25 g plain white flour / all-purpose flour
35 g wheat or corn starch
3 pieces mastic gum (optional)
10 g butter
berries and ground pistachio (to garnish)

Metric - US Customary

Instructions

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 milk into a heavy-based pan and whisk in the sugar, flour, and starch until there are no lumps.
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 cover the back of a spoon.
Add the mastic gum and continue stirring the pudding frequently to avoid it burning.
Divide the Muhallebi into individual serving bowls and let them cool down to room temperature.
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

Keep the Muhallebi - Mahalabia dessert refrigerated, making sure it is covered with a piece of cling film or tin foil to avoid it from absorbing other odors/flavors in the fridge.
This recipe makes 4 large or 5 small portions, you can easily adjust the amount of the ingredients and double the recipe if you want to feed a crowd!
Toast the pistachios in a pan for a few minutes to bring out their flavor. Finely chop them or blitz them in a food processor to turn them into a powder.
Add the nuts to the pudding last minute, just before serving to avoid them getting soft.
Grind the mastic gum in a mortar and pestle with a teaspoon of sugar to prevent it from sticking to the mortar and pestle.
Use almond milk or coconut milk for the vegan version.

Nutrition