Orange and milk pudding (Balouza)

blog citrus puddin' Winter season offers one redeeming value:  The availability of citrus of all kinds. I could easily drink half a gallon of fresh orange juice every day.

This pudding is a tad fancier than the traditional muhallabieh that my grandmother used to make weekly with powdered milk. I used blood orange juice for the bottom layer and regular orange juice for the top layer. I’d highly recommend fresh juice. 

For a garnish, I used some candied orange peels from Seville oranges (recipe posted later) and a sprinkle of powdered pistachios.

This quantity will yield 8 servings

Blood orange pudding: 

  • 2 cups freshly squeezed juice
  • 4 tablespoons sugar
  • 1 teaspoon orange blossom water
  • 4 tablespoons cornstarch, dissolved in 1/2 cup water

Milk pudding: 

  • 2 cups milk
  • 2 tablespoons milk powder (optional)
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon orange blossom water

Orange pudding:

Use the same ingredients and quantities as for the blood orange pudding. Use regular oranges instead.

dup tri-col pudd

1. In a saucepan, place the juice and sugar and gently bring to a simmer while stirring a bit to dissolve the sugar; add the cornstarch (previously dissolved in water) and stir continuously until the mixture is thick, adding the orange blossom water at the end; remove from the heat and pour into the serving bowls. Cool and refrigerate as is.

2. Do the same operation, this time with milk.  Gently pour over the citrus cream. Cool and keep in the fridge. 

3. Do the same with the orange juice and pour over the milk pudding. Cool and keep in the fridge.

dup village scene


One of hundreds of thousands of refugee children thrown in the streets to shoe shine for a living; his name, as he told me, is Arslan. 

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  1. Posted February 16, 2014 at 6:10 am | Permalink

    Dear Joumana, I admire your recipes.
    Great taste and highly jazzy presentation:)) Bona petit.

  2. Posted February 16, 2014 at 6:17 am | Permalink

    There aren’t enough shoes to be shined to feed all the refugee children in Lebanon. Such a fresh and beautiful pudding.

  3. Posted February 16, 2014 at 7:44 am | Permalink

    An exquisite dessert and courageous boy.



  4. Posted February 16, 2014 at 8:46 am | Permalink

    Hi there! Someone in myy Faacebook group shared
    this website with us so I came to look it over. I’m definitely enjoyingg the information.
    I’m bookmarking and will bbe tweeting this to myy followers!

    Outstanding blog and brilliant style and design.

  5. Sylva
    Posted February 16, 2014 at 10:47 am | Permalink

    Looks Delicious and very sophisticated! This is a winner! Thanks Joumana :)

  6. Posted February 16, 2014 at 11:08 am | Permalink

    Un dessert aussi beau que bon.
    A bientôt.

  7. Posted February 16, 2014 at 10:43 pm | Permalink

    Oh this looks amazing, I love the layers!

  8. Posted February 17, 2014 at 8:59 am | Permalink

    Oh Joumana!

    You make me drool. I always love the use of cornstarch in your puddings and what a beautiful presentation. You pics are just wonderful and capture not only great food but the human spirit as well.

    chow! Devaki @ weavethousandflavors

  9. marlene sayegh
    Posted February 18, 2014 at 8:52 am | Permalink

    salut joumana ! j’adore cette recette :)
    je voulais vous demander si vous avez une recette de manakich au thym dans laquelle la pate est a base de farine de pois chiche ( مناقيش بطحين الحمص ). ma grand mere en faisait dans le temps.que de bons souvenirs!
    je vous remercie d’avance
    a bientot

  10. Joumana
    Posted February 18, 2014 at 9:24 am | Permalink

    @marlene sayegh: non, en fait ça fait un bout de temps que je cherche la farine de pois chiche a Beyrouth; j’en trouvais facilement a Dallas dans les marchés indiens, mais au Liban, non..bref, je vais continuer mes recherches. et je vais essayer de retrouver le livre de Barbara Massaad Manoushe dans laquelle elle a sûrement mis cette recette. Je voudrais savoir de quelle village ou région venait votre grand-mère?

  11. marlene sayegh
    Posted February 18, 2014 at 9:58 am | Permalink

    ah oui au liban c’est introuvable j’ai deja essaye . ici en france il y a des sacs de farine de pois chiche mais je ne les ai jamais testé. je me demande si on pourrait le faire avec de la farine de mais . ma grand mere en faisait aussi, si ma memoir est bonne . ca donne une pate jaune , croustillante , on dirait des biscuits tellement c’est bon.
    ma grand mere est de tannourine (dictrict de batroun). ca serait bien gentil de poster la recette si jamais vous reussissez a trouver le livre . je l’attend impatiemment :)
    je vous remercie de nouveau . passez une excellente journee

  12. Joumana
    Posted February 18, 2014 at 10:03 am | Permalink

    @Marlene Sayegh; je vais demander là ou mon amie Asma m’a trouvé la farine de pois chiches sucrée. Je suis sûre que la man’ooshe peut se faire avec de la semoule comme font les Marocains avec leur pâte a pain.
    j’ai aussi fait des biscuits avec de la farine de pois chiches, tres crispy, mais delicieux!
    je sais que dans certains villages, on utilise la farine de mais pour faire du pain et qui sait, peut-être des kaak aussi; je vais demander!

  13. marlene sayegh
    Posted February 18, 2014 at 10:39 am | Permalink

    des kaak ! ca doit etre super bon aussi !
    je me souviens que ma grand mere melangeais de la farine de ble et de la farine de mais pour faire ses mne2ich ou meme faayer sele2 . le resultat etait assez impressionnant . je souhaite vraiment retrouver cette recette ou meme une recette similaire . si vous trouvez quoi que ce soit , n’hesitez pas a le poster.
    de mon cote je vais contacter mes tantes , elles doivent au moins avoir quelques information la dessus .
    a bientot .bises

  14. marlene sayegh
    Posted February 18, 2014 at 10:46 am | Permalink

    au passage , j’ai trouvé le blog de madame nina beydoun , j’aimerai bien que vous jetiez un coup d’oeil la dessus .

  15. Joumana
    Posted February 18, 2014 at 11:05 am | Permalink

    @marlene sayegh: j’attend la suite! :) et merci pour le lien je vais jeter un coup d’oeil!

  16. marlene sayegh
    Posted February 18, 2014 at 11:30 am | Permalink

    pas de quoi ! j’espere qu’il vous a plu

  17. Gabi
    Posted February 20, 2014 at 8:22 am | Permalink

    Lebanon is doing a great job in coping with the refugees. I know it’s not enough and I feel ashamed of European countries doing so very little in comparison.

  18. Posted February 20, 2014 at 7:03 pm | Permalink

    What an absolutely pretty pudding! It is so eye appealing no doubt it is deliicous.

    It breaks my heart to see children suffer.

  19. Posted February 23, 2014 at 3:50 am | Permalink

    Your picture of Arslan is so powerful – thank you!

  20. Posted February 25, 2014 at 11:06 am | Permalink

    SO beautiful….almost too pretty to eat….almost!

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