Turkish cuisine · Desserts & Sweets

Muhallebi

Classic Turkish milk pudding made from rice flour and starch, scented with rose water and served ice-cold.

Ingredients · for 4 servings

• 1 l whole milk
• 40 g rice flour
• 30 g cornstarch
• 150 g sugar
• 1 tbsp rose water
• 20 g butter
• 2 tbsp pistachios

Instructions

1. Stir the rice flour and cornstarch with 200 ml of the cold milk in a bowl until completely lump-free – only mixed cold first will the pudding stay silky later.
2. Warm the remaining milk with the sugar in a heavy pot over medium heat until the sugar has dissolved and the edge steams lightly.
3. Pour the mixed starch mixture into the warm milk while whisking constantly, and keep stirring so nothing settles.
4. Simmer gently for 8–10 min. while stirring constantly, until the mixture thickens noticeably and falls back in wide ribbons when the whisk is lifted.
5. Remove from the heat, stir in the butter and rose water, and immediately fill the cream into four small bowls; smooth the surface with the back of a spoon.
6. Chill for at least 3 hrs. until the pudding is firm and sliceable, and sprinkle with chopped pistachios before serving.