Mahallebi recipe

All Recipes World Cuisine Recipes Middle Eastern Lebanese

Ingredients

5 tablespoons corn flour
4 cups milk, divided
1 cup white sugar
vanilla extract to taste
¾ cup heavy cream
2 cups finely chopped pistachio nuts
2 cups water
2 cups white sugar
1 tablespoon lemon juice
3 (1 inch) pieces cinnamon sticks

Nutrition Info

622.9 calories
carbohydrate: 94.2 g
cholesterol: 40.3 mg
fat: 24.8 g
fiber: 3.5 g
protein: 11.3 g
saturatedFat: 8.4 g
servingSize: -
sodium: 189.6 mg
sugar: 83.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, stir together corn flour and 1 cup milk.

  2. In a saucepan over high heat, stir together 3 cups milk, sugar, and vanilla. Bring to a boil. Stir the corn flour and milk mixture into the saucepan. Reduce the heat to low, and allow to cool slightly, then stir in cream, stirring constantly until the cream is thickened. Allow to cool momentarily, then pour into individual bowls or one large serving bowl. Sprinkle pistachio nuts on top. Cover, and refrigerate.

  3. To make the syrup, stir together water, sugar, and lemon juice in a saucepan set over high heat. Bring to a boil. Place cinnamon sticks in saucepan, and boil about 5 minutes. Strain liquid, and pour into a bowl. Allow to cool, cover, and refrigerate.

  4. Serve puddings cold with cold syrup drizzled over the top.

Recipe Yield

8 servings

Recipe Note

This is a cool, cream-based dessert of Lebanese origin that is perfect for those hot summer days.

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