Muhallebi

A silky milk pudding that coats the spoon, delicately scented with rose water. The crunch of chopped pistachios breaks the sweetness of this smooth and melting texture.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 299
• Protein: 9 g
• Carbs: 42 g
• Fat: 11 g

Ingredients

• 800 ml Whole milk ( cold )
• 80 g White sugar ( granulated )
• 50 g Rice starch ( sifted )
• 1 tbsp rose water ( pure )
• 30 g Roasted salted pistachio ( coarsely chopped )
• 1 pinch Cinnamon powder optional ( for garnish )

Instructions

1. Starch dissolution

   In a bowl, mix the rice starch with 100 ml of cold milk. Whisk vigorously until no lumps remain and the mixture is perfectly smooth.

2. Heating the base

   Pour the remaining milk and sugar into a saucepan. Bring to a boil over medium heat. As soon as the milk starts to rise, lower the heat.

3. Thickening

   Pour the starch mixture into the saucepan in a steady stream. Stir constantly with a wooden spatula. The cream should gradually thicken until it generously coats the back of a spoon.

4. Scenting and cooling

   Remove from heat and stir in the rose water. Pour immediately into individual ramekins. Let cool at room temperature, then refrigerate for at least 3 hours until the pudding sets.

Chef's tips

• Only add the rose water at the end of cooking, off the heat, to preserve its delicate and volatile scent.
• If a skin forms while cooling, cover the ramekins with plastic wrap directly touching the surface.

Storage

Can be kept for 3 days in the refrigerator in closed containers.