Muhallebi (Turkish Milk Pudding)

In a saucepan, whisk together 1 kg (about 2.2 lbs) of milk, 3 tablespoons of starch, 2 tablespoons of flour, and 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of granulated sugar. Then turn on the heat and cook, stirring continuously, until the mixture thickens. Pour the prepared muhallebi (Turkish milk pudding) into serving bowls and dust the tops with cocoa powder using decorative stencils. Allow to cool. Serve once cooled. Enjoy! 

Pro Tip

If you prefer, you can use cinnamon instead of cocoa powder. If you don't have decorative stencils, you can dust cocoa powder or cinnamon through a tea strainer.

About This Recipe

Muhallebi, named after a famous Abbasid aristocrat, was originally prepared as a savory dish made with meat, rice, honey, and saffron. Over time, adding meat became a matter of personal preference. 

Muhallebi was prepared in the Ottoman palace kitchen both as a plain pudding and as tavukgöğsü (a shredded chicken milk pudding), and served accordingly. It was always a favorite dessert at tables prepared for holiday celebrations and ambassador banquets in the palace. After a while, muhallebi began to be sold on the streets, at picnic grounds, and in bathhouses as well. In fact, street-sold muhallebi was topped not only with rose water and powdered sugar, but also with honey or pekmez (Turkish grape molasses). Western explorers loved it, finding it similar yet distinct from the dessert made in their own kitchens under the name "blanc mange." By the end of the 19th century, an English-language cookbook included a "Turkish-style" muhallebi recipe poured with rose water or jasmine water, listed under the name "Ramadan Cake."

We've prepared this both practical and delicious Muhallebi recipe just for you. You should also definitely try our Mastic Muhallebi recipe sometime. Bon appétit!