Muhallebi
Snack · Levantine · Ready in 142 min · Serves 4
A silky Levantine milk pudding set gently with cornflour, perfumed with rosewater and finished with crushed pistachio. Cool, delicate and quietly comforting.
Per serving
- Calories
- 176
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 4 g
- Fibre
- 1 g
Vitamins and minerals, % of a day’s needs
- Iron2%
- Vitamin D1%
- B1228%
- Zinc6%
- Magnesium5%
- Omega-38%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 600 ml Whole milk
- 45 g Cornflour
- 55 g Caster sugar
- 2 tsp Rosewater
- 20 g Shelled pistachios, crushed
Method
- 1
This pudding needs time in the fridge to set, so start it well ahead. Crush 20g of pistachios now and set them aside for the topping.
- 2
Whisk 45g of cornflour into 150ml of the milk until completely smooth with no lumps. Keeping it lump-free here gives you a silky finish later.
- 3
Pour the remaining 450ml milk into a pan with 55g of caster sugar and warm over medium heat, stirring, until steaming but not boiling.
- 4
Lower to a gentle heat and pour in the cornflour slurry, stirring constantly. Cook until it thickens enough to coat the back of the spoon, about 5 minutes.
- 5
Take the pan off the heat and stir through 2 teaspoons of rosewater. Divide between four small bowls and smooth the tops.
- 6
Cool for a few minutes, then leave in the fridge for about 2 hours until set and cold. Scatter with the crushed pistachios just before serving.
