Muhallebi | Mehalabeya
Muhallebi is a traditional milk pudding popular in the Middle East all the way from Turkey to Iraq and Egypt (called locally Mehalabeya) . Its has a creamy, smooth texture and subtly sweet flavor and it’s enjoyed for centuries.
This classic dessert is both comforting and indulgent, made with a few basic ingredients likely already in your kitchen.
Muhallebi can be served plain or topped with pistachios, almonds, or dried fruits for added crunch and flavor. Its timeless appeal lies in its simplicity and the comforting warmth it brings to any occasion.
Enjoy!
Muhallebi | Mehalabeya
Ingredients
- 5 cups milk
- 1 cup sugar
- ¼ cup flour
- 3 tbsp cornstarch
- ¼ tsp vanilla extract
- 1 tbsp butter
For serving:
- nuts of your choice chopped or grated
- dried fruits of your choice chopped or grated
Instructions
- Pour the cold milk into a large saucepan. Add the flour, cornstarch, and sugar to the milk. Stir well to combine all the ingredients until smooth.
- Turn the heat to medium and cook, stirring occasionally, until the mixture comes to a boil and starts to thicken slightly.
- After it starts to boil, reduce the heat to medium-low. Continue cooking, stirring frequently, until the mixture fully thickens to a pudding-like consistency, about 15 minutes.
- Once the muhallebi reaches the desired thickness, remove it from the heat. While still hot, add the butter and vanilla extract. Whisk until the butter is fully melted and incorporated.
- Divide the muhallebi into serving bowls and allow it to cool to room temperature. Once cooled, transfer the bowls to the refrigerator and let them set for at least one hour.
- Serve the muhallebi cold, optionally garnished with chopped pistachios, almonds, or dried fruits.
Notes
Chef Tips
Here are a few tips for making a fantastic muhallebi:
- Ensure the milk is cold when you start mixing the flour, cornstarch, and sugar. This helps prevent lumps from forming. Stir the mixture thoroughly until all dry ingredients are well combined and dissolved.
- Cook the muhallebi over medium heat, stirring continuously to prevent it from sticking to the bottom of the saucepan. This also ensures a smooth and lump-free pudding. Patience is key; the mixture will gradually thicken.
- The muhallebi should reach a thick, pudding-like consistency before you remove it from the heat. It should coat the back of a spoon without running off. If it’s too runny, cook it for a few more minutes while stirring.
- If your muhallebi isn’t thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of room-temperature milk or water and add it to the mixture. Stir and cook until the desired consistency is achieved. If it’s too thick, thin it out with a small amount of water or milk and whisk until smooth.
- Adding butter and vanilla extract while the pudding is still hot allows these ingredients to blend seamlessly into the mixture. This step enhances the flavor and adds a rich, smooth texture.
- After dividing the muhallebi into serving bowls, let it cool to room temperature before refrigerating. This gradual cooling helps set the pudding properly. Refrigerate for at least an hour to achieve the best texture.
- Muhallebi is traditionally served cold. For added flavor and texture, garnish with chopped nuts such as pistachios or almonds or with grated dried fruits like apricots or figs. These toppings not only enhance the taste but also add a pleasing visual appeal.
- Enhance the flavor by adding a small piece of mastic gum, orange blossom water, or rose water, along with the vanilla extract.
Storage:
Muhallebi can be stored in the refrigerator for up to 3 days. Cover the bowls with plastic wrap to prevent the surface from drying out and to protect the flavor. Serve cold. Freezing is not recommended as it can affect the texture.
Related: Turkish Boza
Related: Sütlaç (Turkish Rice Pudding)
Related: Turkish Kazandibi Recipe
Related: Şekerpare (Turkish Cookies)
Related: Traditional Turkish Baklava
A simple dessert that veers more on the healthy side, just what I wanted. The tips really came in handy! 🙂