Can I use plant-based milk for this recipe?
Yes, you can use almond milk or oat milk, but the texture might be slightly less creamy than with whole milk.
DESSERT
Syrian Milk Pudding with Mastic and Pistachios (Muhallabia)
This traditional Syrian milk pudding, known as Muhallabia, is a delicate and aromatic dessert. Infused with the unique flavor of mastic and garnished with vibrant pistachios, it offers a refreshing and subtly sweet experience.
HOW TO MAKE IT
Let's cook.
01
In a medium saucepan, combine 3 cups of whole milk and the granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm but not boiling.
02
In a small bowl, whisk together the remaining 1 cup of cold whole milk with the cornstarch and ground mastic until smooth and no lumps remain.
03
Gradually pour the cornstarch mixture into the warm milk in the saucepan, whisking continuously to prevent lumps. Continue to cook over medium heat, stirring constantly, until the pudding thickens to a creamy consistency, about 8-10 minutes. It should coat the back of a spoon.
04
Remove the saucepan from the heat and stir in the rose water.
05
Pour the hot muhallabia into individual serving bowls or a large serving dish. Allow it to cool at room temperature for 15 minutes.
06
Cover the bowls with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.
07
Before serving, garnish generously with the finely chopped pistachios.
About This Recipe
This traditional Syrian milk pudding, known as Muhallabia, is a delicate and aromatic dessert. Infused with the unique flavor of mastic and garnished with vibrant pistachios, it offers a refreshing and subtly sweet experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra smooth pudding, strain the mixture through a fine-mesh sieve before pouring into serving bowls. Adjust sugar to your preference, but remember this is a subtly sweet dessert.
Easy Substitutions
If mastic is unavailable, you can omit it or use 1/4 teaspoon of vanilla extract for a different flavor profile. Orange blossom water can be used instead of rose water. Almonds or walnuts can substitute pistachios for garnish.
Storage & Reheating
Store leftover muhallabia covered in the refrigerator for up to 3 days. It is best served chilled.
Serving Suggestions
Serve muhallabia as a light dessert after a rich meal. It pairs wonderfully with fresh berries or a drizzle of honey. For a more elaborate presentation, serve in small glass cups with a sprinkle of edible rose petals.
Common Mistakes
1. Not dissolving cornstarch properly: This leads to lumpy pudding. Always mix cornstarch with cold liquid first. 2. Overheating the milk: Boiling the milk too vigorously can scorch it. Keep the heat at medium and stir frequently. 3. Not stirring constantly after adding cornstarch: This can cause the pudding to stick to the bottom of the pan and burn, or form lumps. 4. Not chilling long enough: The pudding needs ample time in the refrigerator to set properly and develop its full flavor. 5. Adding rose water while cooking: Rose water's delicate aroma can dissipate with prolonged heat, so add it after removing from the stove.
Frequently Asked Questions
Where can I find mastic?
Mastic can be found in Middle Eastern grocery stores, specialty spice shops, or online.
Can I make this ahead of time?
Absolutely! Muhallabia is an excellent make-ahead dessert. Prepare it a day in advance and keep it refrigerated until serving.
MORE TO KNOW
Mastic is a unique resin from the mastic tree, prized in Middle Eastern cuisine for its distinct pine-like, slightly floral aroma and flavor. To grind mastic, it's often helpful to freeze the resin first, then crush it with a mortar and pestle, sometimes with a pinch of sugar to aid in grinding. This ensures a fine powder that dissolves smoothly into the pudding, distributing its delicate essence evenly.
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