Thursday, March 6, 2008

Turkish Milk Pudding with Rosewater - Su Muhallebisi

Here is another wonderful dessert recipe using milk. This one is sold at specialty shops and it's impossible to describe it, but it's very easy to make, so give it a try:)

You can skip the rosewater and serve it with ice cream, because it's a different pudding. It's actually thick enough where you need to cut it into squares rather than serve it in a cup. Or you can pour into a cup and add the additional ingredients, but make sure that you don't fill the cup too much. About an inch thickness is really enough for this pudding because of it's consistency.

Salep Ice cream is served along with the rose water in Turkey, but id you skip the rosewater you can try it with any ice cream, including sorbets, it's really really good.

You can use mastic in this recipe which gives it a really distinctive taste. Just use a pestle and use about 4 small pieces of mastic. You should end up with about a teaspoon of powder consistency which you can add to the milk mixture you are cooking. This would be called 'sakizli muhallebi' and it's another wonderful taste.

You can also use a little bit of cinnamon on top while serving. Or some pistachio.

This is a very versatile recipe that you can add ingredients to make it a richer taste. Enjoy:)


3 tablespoons cornflour
3 cups milk
2 tablespoons sugar
4 tablespoons rosewater
Powdered sugar (Confectioners Sugar)

Mix the cornflour and sugar into the cold milk and cook, stirring, over a moderate heat until it thickens.

Cook for a further 4-5 minutes. Rinse out a shallow dish or individual bowls and, while they are still wet, pour the mixture in to a depth of less than an inch (1.5cm).

Leave to cool, then chill.

Serve cut into squares or turn the bowls out onto individual dessert plates.

Sprinkle each serving generously with rosewater and spoon on the powdered sugar.

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