Mahallebi Recipe – Eats Now

Name: Mahallebi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons corn flour; 4 cups milk, divided; 1 cup white sugar; vanilla extract to taste; 3/4 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

Servings: persons

5 tablespoons corn flour
4 cups milk, divided
1 cup white sugar
vanilla extract to taste
3/4 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

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.

1138

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons corn flour, 4 cups milk, divided, 1 cup white sugar, vanilla extract to taste, and more.

Yes, Mahallebi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mahallebi

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