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.
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!
- 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.