Rose and Cardamom Muhallebi
A silky, lightly set Turkish milk pudding scented with cardamom and rose, topped with pistachios.
- Time3 hrs 30
- LevelEasy
- Costabout £0.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the cornflour with 150 ml of the milk in a small bowl until completely smooth.
- 2
Pour the rest of the milk into a pan, add the cardamom pods and heat until it is just steaming. Do not let it boil.
5 min - 3
Lower the heat and pour in the cornflour mixture, whisking all the time. Keep stirring for 6 to 8 minutes, until it coats the back of a spoon and tastes cooked rather than chalky.
7 min - 4
Take the pan off the heat. Fish out the cardamom pods. Stir in the erythritol and rose water.
- 5
Pour into 6 small glasses or bowls. Cool for 30 minutes, then cover and chill for at least 3 hours.
180 min - 6
Scatter with the chopped pistachios just before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
