Rose Milk Pudding

Su muhallebisi


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

The pudding from which the maker of milk puddings, the muhallebici, gets his name. It is the classic milk pudding, and can be made plain, sprinkled with icing sugar, flavoured with rose-water, cardamom, chocolate or vanilla, or altered in texture by adding mastika. On special occasions the pudding is set in a mould and cut into dainty pieces, which are floated in rose-water and served in a frosted dessert glass. This recipe combines the tastes of rose-water and mastika.


  • pints/900 ml milk
  • 2 oz/60 g rice flour or ground rice
  • 4 oz/120 g sugar
  • 1 small piece of mastika, pounded with 1 teaspoon sugar
  • 1-2 tablespoons rose-water
  • 2 tablespoons icing sugar


  • Slake the rice flour with a little of the milk. Put the sugar in a pan with the rest of the milk and bring it to the boil, stirring all the time. Add a little of the hot milk to the rice flour, then pour it into the pan. Still stirring all the time, bring the liquid to the boil again and stir in the mastika and the rose-water. Reduce the heat and simmer gently for 25-30 minutes, stirring from time to time, until it thickens.
  • Pour the mixture into individual dishes or a mould, and leave to cool and form a skin on top. Chill before serving, and sprinkle with icing sugar.