Muhallabiyeh is a Lebanese/Syrian milk pudding with a luxurious creamy texture similar to panna cotta. A delicious dessert with rose water and orange blossom aromas along with the intriguing flavour of mastic. Enjoy with chopped pistachios.
Very simple to make. 10 minutes plus time to chill.
SERVES 4 TO 6
- 1 litre whole milk
- Pinch sea salt
- 75g cornflour
- 75g castor sugar
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
- ⅛ teaspoon ground *mastic, optional
- 2 tablespoons roughly chopped pistachios
- Baked plum to serve (recipe here)
*Mastic is a type of resin often used to add a subtle but intriguing pine or cedar flavour to puddings and ice cream.
- Place 750ml milk, sea salt and sugar into a saucepan. Whisk the cornflour with the remaining 250ml milk.
- Place the pan over medium heat, add the cornflour milk mixture and whisk as you gently bring the milk to a simmer. Reduce the heat to low and continue whisking for about 3 minutes until the pudding thickens to the consistency of custard. Remove from the heat.
- Add the orange blossom and rose water, then the mastic and whisk to combine. Pour into tumblers or small bowls. Allow to cool, cover with cling film and refrigerate for at least 3 hours but preferably overnight.
- Serve with crushed pistachio, baked plum and syrup
This recipe was created by Maya Mesimeris. Check out Maya's Instagram here.