Muhallebi

Name: Muhallebi
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: 1/2 cup granulated sugar; 1/4 cup cornstarch; 2 tablespoons all-purpose flour; 1/2 teaspoon ground cardamom; 4 cups milk; 1 tablespoon rosewater; 2 tablespoons ground pistachios; Food-grade dried rose petals, for serving

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Level: Easy

Total: 2 hr 50 min (includes chilling and cooling times)
Active: 20 min

Yield: 4 servings

Muhallebi, also known as mahalabiya or mahalabiyeh, is a popular Middle Eastern dessert similar to a milk pudding. It’s famous for its creamy, comforting texture and is particularly easy to put together: This recipe takes about 20 minutes, though you’ll have to plan ahead for a few hours of cooling and chilling since muhallebi is served cold. It’s popular year-round but is a particular favorite during Ramadan. The white pudding is usually highlighted with a colorful topping such as pistachios, edible rose petals, strawberries or even jelly. This is a pretty standard version enjoyed in Turkey and is similar to the one I learned from a friend’s mother when I lived in Istanbul. While some versions of the dish add egg or cream, this recipe is milk-based but still very silky and creamy. Rosewater and cardamom flavor the pudding, while ground pistachios and rose petals on top give it color and texture. It’s said that muhallebi was introduced to the Arab world by a Persian cook in the 7th century, and written recipes date back to the 10th century, making it a delicious taste of history.

Level: Easy

Total: 2 hr 50 min (includes chilling and cooling times)
Active: 20 min

Yield: 4 servings

Ingredients

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1/2 cup granulated sugar

1/4 cup cornstarch

2 tablespoons all-purpose flour

1/2 teaspoon ground cardamom

4 cups milk

1 tablespoon rosewater

2 tablespoons ground pistachios

Food-grade dried rose petals, for serving

Directions

Mix together the sugar, cornstarch, flour and cardamom in a medium saucepan. Whisk in 1/4 cup of the milk, whisking until there are no lumps. Add the rest of the milk and place the pan over medium heat, stirring occasionally, until it comes to a slow boil, about 15 minutes.
Stir in the rosewater and cook until the muhallebi has thickened enough to leave a track when you run your finger over the back of the spoon or over a heatproof rubber spatuala, about 5 minutes longer. Turn off the heat.
Divide the muhallebi among 4 serving cups or dessert cups and let them come to room temperature. Refrigerate until thickened, at least 2 hours. Top with the ground pistachios and rose petals before serving.