Milk Pudding (Muhallabiyeh)

I read one time the results of a study on what taste men in general were drawn to:  it was “creamy” things, like vanilla ice cream or whipping cream. The study concluded by stating that it was certainly derived for the primal longing for mother’s milk that accompanies men throughout their lives!!

No pudding equals muhallabyeh in creaminess and purity. I am talking milk, sugar, cornstarch (or rice flour), and flavorings. That’s it! A must in your fridge. My grandmother made it for us weekly from powdered milk as cows were scant in Lebanon. Muhallabyeh is a convenient, healthy, creamy, refreshing, dessert or snack or even quick breakfast.

INGREDIENTS: This quantity will yield 4 servings

  • 2 cups of milk (can be lowfat)
  • 1/2 cup of whipping cream or half-and-half
  • 1/4 cup of cornstarch + 1 Tbsp. (or rice flour- but it will take longer to thicken)
  • 2  tablespoons of sugar (or more, to taste)
  • 1 teaspoon of orange blossom water and rose water
  • 3 pebbles of mastic, crushed with one teaspoon of sugar in a mortar (optional)

METHOD

  1. Measure the cornstarch and mix into 1/2 cup  of the milk  until smooth.
  2. Pour the milk (less the conrstarch mixture) and cream  into a heavy-bottomed saucepan. Add the sugar, place on medium heat and stir with a wooden spoon.
  3. When the milk  starts showing some steam, add the cornstarch mixture and stir continuously until the milk thickens.
  4. Add the flavoring and stir a few seconds longer.
  5. Pour into a bowl (through a strainer).
  6. Immediately, divide the mixture into 4 small cups. Cool at room temperature then refrigerate.

NOTE:

If you are going to use the mastic, heat it with the milk towards the end of cooking; beware that it could leave bits on the pan that will require some scrubbing to remove! so, it is important to grind it well with a teaspoon of sugar first, in a small porcelain mortar for example.

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2 Comments

  1. EnglishMuffin
    Posted August 15, 2012 at 1:15 pm | Permalink

    This looks so great, I’m really looking forward to trying it out. Just a question, you didn’t mention what to do with the remaining 1/4 cup of cream and whether to add it in with the milk at the beginning or add it with the cornstarch. And the flavourings, are they a teaspoon each of the rose and orange blossom water?

    Thank you

    A.R

  2. Joumana
    Posted August 15, 2012 at 2:31 pm | Permalink

    @EnglishMuffin: Sorry, I need to correct the instructions; yes, the cream is added with the milk in the beginning or after, it does not matter; the milk/cream mixture steams first, the cornstarch (diluted) is added , the custard thickens and the flavoring is added at the end and yes, it is a teaspoon each of rose and orange blossom; bottom line: you can add one or the other, but here most people add both.My pleasure.

5 Trackbacks

  1. [...] Il y a un blog que j’apprécie beaucoup et qui me fait voyager à chaque fois, c’est celui de Joumana : Taste of Beirut. Elle arrive toujours à mettre sa touche perso dans toutes ses créations ; ses présentations et photos sont de véritables invitations à la gourmandise. Je vous invite vivement à lui rendre visite, son blog est en anglais mais il peut être traduit en français. C’est chez elle que j’ai trouvé cette recette de flan à la fleur d’oranger. [...]

  2. By Jellab pudding on November 13, 2010 at 12:42 am

    [...] For a muhallabiyeh recipe, click here. [...]

  3. [...] Il y a un blog que j’apprécie beaucoup et qui me fait voyager à chaque fois, c’est celui de Joumana : Taste of Beirut. Elle arrive toujours à mettre sa touche perso dans toutes ses créations ; ses présentations et photos sont de véritables invitations à la gourmandise. Je vous invite vivement à lui rendre visite, son blog est en anglais mais il peut être traduit en français. C’est chez elle que j’ai trouvé cette recette de flan à la fleur d’oranger. [...]

  4. By Jellab pudding | Food Recipes on July 7, 2012 at 5:01 pm

    [...] For a muhallabiyeh recipe, click here. [...]

  5. By Taste of Beirut – Jellab pudding on September 7, 2014 at 3:23 pm

    […] For a muhallabiyeh recipe, click here. […]

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