The thing about this milk pudding recipe that I like is that it is a dessert that is understated when well made.
Not very sweet, with a hint of rose water as a flavor and a rich custardy texture, it is a better version of creme caramel in my opinion.
When topped with crushed pistachios it’s hard to beat. Smooth cool and collected on the outside, and full of creaminess taste on the inside.
Originating in ancient Persia, legend has it that when this pudding was introduced to an Arab general in the 7th century by a Persian cook.
- What is Milk Pudding?
- How to Make Milk Pudding
- What is Rose Water?
- Milk Pudding Ingredients
- Equipment I Used
- Creamy Milk Pudding Recipe
He liked it so much he named it after himself, and it forever became ‘Muhallebiya’.
Today you will find several different versions of this age-old pudding.
This is a very easy recipe to make.
I like making this custard with some evaporated milk for an even richer taste.
And if you want sweeter and richer still try putting in condensed milk as an alternative to the evaporated milk.
The big meal of the day in the Middle East is lunch. This leaves the evening for a light meal before bed, which makes a lot of sense.
I recently made milk pudding as an after lunch dessert for the family.
I was flattered when my cousin liked it so much she had a second helping. And crowned me the king of custards!
It’s better to be king of something than not!
What is Milk Pudding?
How To Make Milk Pudding
To make milk pudding you begin by mixing evaporated milk, whole milk, and corn flour over a medium high heat until the mixture reaches boiling point.
To this liquid you add sugar and rose water and stir continuously until mixture thickens.
Remove from heat and pour mixture into 8 ramekins to create an individual serving for everyone.
Be careful as it will be very hot.
Cool the mixture filled ramekins in the refrigerator for at least two hours or until they become firm.
To plate milk pudding slide it out onto a plate and sprinkle chopped pistachios over the top.
This is just a personal favorite topping of mine but this recipe can be topped with whatever flavors you enjoy.
Making a great milk pudding should not take you more than 20 minutes and whoever you serve it to will be very thankful you took the time to make it.
What is Rose Water?
Rose water is flavored water that is made by steeping the petals of a rose in water.
Rose water has many uses such as religious ceremonies, cosmetic and medical, and even as something to flavor foods.
When rose water is mixed with sugar and boiled it makes rose syrup which is a great addition to beverages like milkshakes or soft drinks.
The flavor of rose water is described as being very distinct and sweet.
It is used in a lot of middle eastern recipes especially desserts.
As for rose waters cosmetic uses it is commonly used in cold creams, toners and face wash.
Rose water is an anti-inflammatory which means those who suffer from extreme acne or eczema will find relief by using products including it.
Religiously rose water is used in Christianity, Muslim, Hindu and Zoroastrian faiths for different reasons.
Some use rose water for burial ceremonies and others use it for healing rituals.
Overall rose water is a very interesting ingredient that has an unbelievable amount of uses.
Milk Pudding Ingredients:
Equipment I Used:
Creamy Milk Pudding Recipe:
- Mix evaporated milk, whole milk, and corn flour over medium heat, until mixture reaches boiling point.
- Add the sugar and rose water.
- Stir constantly until mixture thickens.
- Pour mixture into 8 ramekins.
- Cool in refrigerator for at least two hours or until firm.
- Pour out on a plate and garnish with chopped pistachios.