Mhalaye – Syrian or Arabic Milk Pudding
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 packet whipped cream, 200 ml
- 1 liter long-life milk
- 1 teaspoon, heaped flower water (e.g. rose water, orange flower water)
- corn starch, approx. 5 - 6 level tablespoon
- 0.5 ½ glass sugar, approx. 100 - 125 g
- 2 packs vanilla sugar
Print Recipe
Pin Recipe Instructions
- Take a suitable pot for 1 liter of milk and preheat the stove, preferably at level 3 - 4.
- Pour the cold milk into the saucepan. Then put about 5 - 6 tablespoons of corn starch through a sieve and stir with a whisk all the time so that nothing clumps (this is very important, so add the corn starch slowly to the milk). Next, add the whipped cream and stir everything together with the whisk until lump-free.
- Place the saucepan on the stove and turn on maximum heat. Stir very well for the first 5 minutes (this is very important so that nothing can burn), then switch down to level 7 - 8 (at 12 levels). When the mixture thickens and bubbles appear, add the vanilla sugar and the floral water and stir everything for another 1 minute.
- Then take the saucepan off the stove and pour the pudding into small porcelain bowls (with the amount you need about 7 - 8 small bowls). Let everything rest for approx. 1 hour, then place in the refrigerator for approx. 4 - 5 hours.
- Serve out of the fridge.
- Tip: It tastes best when chopped pistachios are sprinkled on top before consumption.
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