Light, smooth, and delicately sweet—perfect warm or chilled.
🍮 Creamy Turkish Milk Pudding (Muhallebi)
Ingredients (serves 4)
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4 cups milk (full-fat for best texture)
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3 tbsp cornstarch
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2 tbsp rice flour (or extra cornstarch)
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½ cup sugar (adjust to taste)
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1 tbsp butter (optional, for richness)
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1 tsp vanilla extract or ½ tsp mastic powder (traditional)
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Pinch of salt
Toppings (optional)
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Ground pistachios or almonds
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Cinnamon
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Coconut flakes
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Crushed biscuits
🥄 Method
1️⃣ Slurry
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In a bowl, mix cornstarch and rice flour with 1 cup cold milk until smooth.
2️⃣ Heat Milk
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In a saucepan, heat remaining milk with sugar and salt over medium heat.
3️⃣ Thicken
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Slowly whisk in the slurry.
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Cook, stirring constantly, until thick and creamy (8–10 minutes).
4️⃣ Finish
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Remove from heat.
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Stir in butter and vanilla (or mastic).
5️⃣ Set
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Pour into bowls.
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Cool slightly, then refrigerate 2–3 hours.
💡 Tips & Variations
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For extra creaminess, replace ½ cup milk with cream.
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Make chocolate muhallebi by adding 2 tbsp cocoa powder.
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For kazandibi-style, lightly caramelize the bottom of the pan before pouring pudding.
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Serve layered with fruit or jam for a modern twist.
Would you like the kazandibi (caramelized) version or a rose/pistachio-flavored variation?