Muhallabia
A classic Syrian muhallabia, a milk pudding made with milk, starch, sugar, Greek mastic, and kaymak ashta or whipping cream, then flavored with orange blossom water, chilled, and garnished with pistachios, almonds, and khushaf (dried cherries). The video recipe emphasizes that stirring in one direction over medium heat is the secret to a smooth texture, and that orange blossom water should be added after turning off the heat or in very small amounts so its flavor remains distinct.
A classic Levantine milk pudding served as a festive dessert.
Like a simple milk pudding or blancmange.
This dessert is usually chilled and topped with garnish such as nuts or syrup.
Ingredients
- 4 tablespoons (90–100 g) Cornstarch
- 100 g (3/4 cup) Sugar
- 2 pieces Greek mastic
- 1 liter (1 kilo of milk) Milk
- 200 g Kaymak ashta
- 1 drop Orange blossom water extract
- to taste Chantilly cream
- Aleppo pistachios
- Slivered almonds
- Khushaf (dried cherries)
Instructions
- In a pot, combine the cornstarch with the sugar and 2 pieces of Greek mastic until the dry ingredients are evenly mixed.
- In the same pot, add the milk and kaymak ashta, then mix well until the ashta dissolves and the sugar and cornstarch are distributed.
- In the same pot, place the mixture over medium heat, stirring in one direction only, until it thickens.
- In the same pot, turn off the heat when the mixture is thick and clings to the sides of the pot.
- Add 1 drop of orange blossom water extract to the pot if available, or add 1 tablespoon or 1 1/2 tablespoons of orange blossom water if that is what you have.
- Pour the muhallabia into yogurt cups or serving glasses, then leave it to cool for approximately 1 1/2 hours.
- Once the muhallabia has cooled, garnish it with Chantilly cream if desired, then add Aleppo pistachios, slivered almonds, and khushaf.