AI-generated image
Sakızlı muhallebi
Mastic milk pudding
Sakızlı muhallebi: Çeşme's milk pudding scented with mastic resin
Çeşme looks across the water to Chios, the island where mastic trees weep their resin, and the town's pudding shops have long used it to perfume a simple, wobbly milk pudding. The flavour is hard to describe: piney, a little floral, very fresh against cold creamy milk. It is the dessert to order after a long fish lunch in Alaçatı. Chef's tip: grind the mastic with a teaspoon of sugar in a mortar; on its own it gums up into sticky lumps.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 4 ¼ cups whole milk
- 5 ½ oz caster sugar
- 1 ¾ oz cornflour
- 1 oz rice flour
- ½ tsp mastic resin tears
- ⅞ oz pistachios (optional)finely chopped
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Grind ½ tsp mastic resin tears with 1 teaspoon of the 5 ½ oz caster sugar in a mortar to a fine powder.
Step 2: Whisk 1 ¾ oz cornflour and 1 oz rice flour with 250 ml of the 4 ¼ cups whole milk until smooth.
Step 3: Heat the rest of the milk and sugar in a heavy pan over a medium heat until steaming. Whisk in the starch mixture and keep whisking for 8–10 minutes, until the pudding thickly coats the whisk. Common mistake: walking away; it catches and scorches on the bottom in seconds.
10 minStep 4: Sprinkle in the mastic powder and whisk hard for 1 minute, until it disappears. Pour into 6 rinsed bowls.
1 minStep 5: Cool, then chill for at least 3 hours, until set. Serve cold with ⅞ oz pistachios.
180 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 39 g
- Fat
- 6 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sakızlı muhallebi take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Apple & pear puree
A smooth, naturally sweet puree of gently stewed apple and pear, one of the first foods for babies of 4–8 months. The fruit cooks in a little unsweetened apple juice, so nothing else is needed. Serve it lukewarm; any leftover keeps covered in the fridge for a day, or freezes well in small pots.