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5 from 1 vote

Milk Pudding Recipe: Turkish Muhallebi

A light dessert with a delicate orange blossom scent that will win you over.
Servings 7 portions
Prep Time 15 mins
Cook Time 15 mins
FRIDGE 2 hrs
Total Time 2 hrs 30 mins


  • 1200 g Milk whole fresh
  • 100 g Caster Sugar
  • 70 g Rice Flour or corn or potato starch
  • 1 tsp Vanilla Extract
  • 2 ml Orange Blossom Water or rose water
  • 75 g Dates
  • 75 g Pistachios unsalted


  • In a saucepan, pour a little milk and then the rice flour (or starch) and mix well so as to eliminate all the lumps. Once mixed, add the rest of the milk and vanilla extract. Cook over medium heat until boiling.
    1200 g Milk, 70 g Rice Flour, 1 tsp Vanilla Extract
  • Turn down the heat and add the sugar. Boil for another 10 minutes, stirring constantly, until you get a cream.
    100 g Caster Sugar
  • Remove the cream from the heat and add the orange blossom or rose water. Mix well and divide it into 6-7 bowls (depends on the size). Leave to cool and refrigerate for at least 2 hours.
    2 ml Orange Blossom Water
  • Stone the dates and cut them into small pieces. Shell the pistachios and chop them. When serving, garnish with dates or pistachios or with both.
    75 g Dates, 75 g Pistachios
Chef: Taira by R.J.
Calories: 253kcal
Course: Sweets and Desserts
Cuisine: Turkish
Keyword: Spoon Dessert, Without Butter, Without Eggs
Difficulty: Easy


Serving: 218g | Calories: 253kcal | Carbohydrates: 32g | Protein: 9g | Fat: 10.7g | Sugar: 22g

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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