AI-generated image
Sakızlı muhallebi
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
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
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Custard sauce
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
British
Chocolate sauce
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.