Turkish · Dessert
Rosewater Milk Pudding
A lightened take on muhallebi-style Turkish milk pudding, this version swaps whole milk for skim and trims the sugar with allulose, while keeping the delicate rosewater perfume and silky cornstarch-set texture the dish is loved for. Fresh raspberries add a fibre-rich, tart finish and a flash of colour against the pale, creamy set.
$1
10 minsPrep
10 minsCook
140 minsTotal
EasyLevel
Nutrition per serving
112Calories
4.5gProtein
1.7gFat
23.6gCarbs
11.5gSugar
1.4gFiber
144mgSodium
2mgChol
0.2gSat Fat
227mgPotassium
143mgCalcium
0.3mgIron
0.6mcgVitamin B12
5.2mgVitamin C
0gPolyol
4gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the cornstarch with a splash of the cold skim milk in a small bowl until smooth, with no lumps remaining.
2
Pour the remaining skim milk into a saucepan and whisk in the sugar, allulose and salt over medium heat until the sugar dissolves.
3
Stir in the cornstarch slurry and bring the mixture to a gentle boil, whisking constantly, until it thickens enough to coat the back of a spoon, about 6-8 minutes.
4
Remove from heat and stir in the vanilla extract and a few drops of rosewater to taste.
5
Divide the pudding between two 180ml pots and let cool for 10 minutes at room temperature.
6
Cover each pot and chill in the fridge until fully set.
7
Just before serving, top each pot with halved raspberries and a scattering of crushed pistachio.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g skim milk
- 0.5 oz14g cornstarch
- 0.4 oz10g sugar white
- 0.3 oz8g allulose
- 0 oz0g cocoa powder
- 1.1 oz30g halved raspberry
- 0.2 oz6g crushed pistachio
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
