Muhalebi with orange blossom syrup


I love the rose and orange blossom flavoured milky puddings of Turkey and the Middle East. I top my version of Muhalebi with an orange blossom flavoured syrup and chopped pistachios.


  • 25 g cornflour
  • 700 ml whole milk
  • 50 g caster sugar
  • 2 tablespoons rose water
  • 50 g ground almonds

For the syrup

  • 4 tablespoons water
  • 120 g caster sugar
  • 2 tablespoons orange flower water
  • 1 tablespoon lemon juice, strained
  • 15 g shelled pistachio nuts (unsalted), to finish


In a cup, blend the cornflour with 1 tablespoon of the milk to a smooth paste. Pour the remaining milk into a saucepan and bring almost to the boil. Briskly stir in the cornflour paste and bring to the boil, stirring constantly.

Simmer, stirring, for 2-3 minutes, then add the sugar and rose water. Continue to simmer and stir for another minute, then stir in the ground almonds. Pour the mixture into six small serving bowls and set aside to cool.

To make the syrup, put the water and sugar into a saucepan and dissolve over a low heat, stirring. Bring to the boil and boil for 1-2 minutes, without stirring, then remove from the heat and stir in the orange flower water and lemon juice. Let cool slightly for 2-3 minutes.

Spoon the syrup over the cold puddings. Chop the pistachios roughly and sprinkle them on top. Chill the puddings in the fridge for at least an hour before serving.