Mhallaiyeh
February 28th, 2020
Mhallaiyeh (Mhallaiyeh Shamiyeh) is Syrian milk pudding. It is similar to Mhallabiet Al-Halib but the unique garnish makes it “Mhallaiyeh” which means more beautiful. It is served in celebrations such as weddings.
Let’s make Mhallaiyeh:
1, 2, 3, 4. Pour 1000 ml full fat milk into a large pot.
5, 6. Add 55 g cornflour (cornstarch) to milk.
7, 8. Whisk until cornflour dissolved.
9, 10. Turn on heat, and keep over high heat with continuous stirring using at the beginning the whisk for 5 minutes.
11, 12. Then use a wooden spoon and stir until it starts to boil.
13, 14, 15, 16. Reduce heat and cook over medium heat with continuous stirring. Add 90 g sugar and stir to dissolve. The mixture will thicken by time.
17, 18, 19, 20. Measure 1/2 gram mastic tears and put them on a plastic paper, then add 1/8 teaspoon powdered sugar to them.
21, 22, 23, 24. Use a pestle and crush mastic tears with powdered sugar between sheets of a plastic paper.
25, 26, 27, 28. Add crushed mastic mixture to the milk, and stir.
29, 30, 31, 32. Continue stirring until you coat the back of your spoon (when you can make a line with your finger without the liquid coming together, you’re set).
33, 34, 35, 36. Once the spoon test clears, turn off heat, then add 15 gram (1 tablespoon) orange blossom water and stir.
37 to 44. Serve hot milk pudding in small bowls, and set aside at room temperature to cool, then put in the refrigerator covered with plastic wrap for 24 hours.
45. After 24 hours, Mhallaiyeh is garnished with whipped cream, silvered pistachios, silvered almonds and maraschino cherries.
46. Use a star shape piping tip and pipe whipped cream in the center.
47, 48. Garnish one side with silvered pistachios.
49, 50. Garnish the other side with silvered almonds.
51, 52. Put maraschino cherry in the center over the whipped cream.
54. Serve Mhallaiyeh cold.
Mhallaiyeh
From: Family Recipe / Servings: 6 small bowls (capacity of bowl = 150 ml)
PDF Text Only / Print With Images
| 1000 ml full fat milk
55 g cornflour (cornstarch) 90 g sugar 1/2 g mastic tear 1/8 tsp powdered sugar 15 g (1 tbsp) orange blossom water Garnish Whipped cream Silvered pistachios Silvered almonds Maraschino cherries
|
Pour 1000 ml full fat milk into a large pot.
Add 55 g cornflour (cornstarch) to milk. Whisk until cornflour dissolved. Turn on heat, and keep over high heat with continuous stirring using at the beginning the whisk for 5 minutes. Then use a wooden spoon and stir until it starts to boil. Reduce heat and cook over medium heat with continuous stirring. Add 90 g sugar and stir to dissolve. The mixture will thicken by time. Measure 1/2 gram mastic tears and put them on a plastic paper, then add 1/8 teaspoon powdered sugar to them. Use a pestle and crush mastic tears with powdered sugar between sheets of a plastic paper. Add crushed mastic mixture to the milk, and stir. Continue stirring until you coat the back of your spoon (when you can make a line with your finger without the liquid coming together, you’re set). Once the spoon test clears, turn off heat, then add 15 gram (1 tablespoon) orange blossom water and stir. Serve hot milk pudding in small bowls, and set aside at room temperature to cool, then put in the refrigerator covered with plastic wrap for 24 hours. After 24 hours, Mhallaiyeh is garnished with whipped cream, silvered pistachios, silvered almonds and maraschino cherries. Use a star shape piping tip and pipe whipped cream in the center. Garnish one side with silvered pistachios. Garnish the other side with silvered almonds. Put maraschino cherry in the center over the whipped cream. Serve Mhallaiyeh cold. |
Notes and Tips
I put in the recipe cornflour (cornstarch), but mostly I use wheat starch.
Read about Mastic here.
Crush the mastic with powdered sugar before start making milk pudding.
Congratulations, Dimah!!! Great anniversary…continue the wonderful contributions!!!
Ghalia
I’ve been following your blog for many years and I always enjoy your recipes and
beautiful pictures. Keep it up!