Turkish Milk Pudding with Mastic

Name: Turkish Milk Pudding with Mastic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 1 kg whole milk; 150 g sugar; 80 g cornstarch; 1 tsp mastic powder; 1 tsp vanilla extract; 50 g pistachios; 1 pinch ground cinnamon

Sakızlı Muhallebi

This silky Turkish milk pudding has a delicate floral aroma from mastic resin and tastes like vanilla custard with subtle pine notes. The creamy white dessert has a smooth, spoon-coating texture that's firmer than regular pudding. It's an elegant dessert that showcases the unique flavor of mastic, a prized ingredient in Turkish cuisine.

Recipe Details

Prep 15 min

Cook 25 min

Servings 6

Difficulty Medium

Sakızlı muhallebi is a beloved Turkish dessert that dates back to Ottoman palace kitchens, where mastic was treasured as an exotic flavoring from the Greek island of Chios. This aromatic resin gives the pudding its distinctive taste that's both floral and slightly piney. The pudding has an incredibly smooth, silky texture that coats your spoon and melts on your tongue. When you take your first bite, you'll notice the familiar comfort of vanilla custard followed by the unique, sophisticated flavor of mastic that lingers pleasantly. The dessert is neither too sweet nor too rich, making it perfect after a heavy meal. Traditionally served chilled in individual glass bowls, this elegant dessert is often garnished with crushed pistachios or a sprinkle of cinnamon. The stark white color makes it visually striking, and the aroma when you lift the spoon is intoxicating. Each spoonful delivers a perfect balance of creaminess and the exotic mastic flavor that makes this dessert so special in Turkish cuisine.

Ingredients

1 kg whole milk
150 g sugar
80 g cornstarch
1 tsp mastic powder
1 tsp vanilla extract
50 g pistachios
1 pinch ground cinnamon

Instructions

Prepare mastic mixture

Finely grind the mastic powder with 1 tablespoon of sugar using a mortar and pestle for 2-3 minutes. Mix over low heat until the mastic is completely powdered and aromatic. The mixture should smell intensely piney and floral. Do not rush this step or the mastic will remain gritty.
Make cornstarch slurry

In a small bowl, whisk cornstarch with 200ml of cold milk for 1-2 minutes until completely smooth. The mixture should be lump-free and have the consistency of heavy cream. Do not add hot milk or the cornstarch will clump immediately.
Heat remaining milk

Pour the remaining 800ml milk into a heavy-bottomed saucepan and heat over medium heat for 5-6 minutes until small bubbles form around the edges. The milk should be steaming but not boiling. Do not let it come to a full boil or it will curdle.
Add sugar and mastic

Add the remaining sugar and the ground mastic mixture to the hot milk. Stir constantly over medium heat for 2-3 minutes until the sugar dissolves completely and the mixture is fragrant. The milk should have a subtle mastic aroma. Do not stop stirring or the mixture will stick to the bottom.
Thicken with cornstarch

Slowly pour the cornstarch slurry into the milk while whisking continuously over medium heat for 8-10 minutes. The mixture will gradually thicken to coat the back of a spoon. It should have the consistency of thick custard. Do not boil vigorously or the pudding will become lumpy.
Add vanilla and strain

Remove from heat and stir in vanilla extract for 30 seconds. Strain the mixture through a fine mesh sieve into a clean bowl for 1-2 minutes, pressing any lumps through. The pudding should be completely smooth and silky. Do not skip straining or the texture will be compromised.
Chill and serve

Divide the pudding among 6 serving glasses and cover with plastic wrap touching the surface. Refrigerate for at least 3-4 hours until completely set and chilled. The pudding should jiggle slightly when moved. Do not serve warm or at room temperature as the texture won't be right.

Tips

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Cooking Tips

Grind mastic with a little sugar to prevent it from becoming gummy, and always strain the final pudding to ensure a perfectly smooth texture without any lumps.

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Alternatives

If you can't find mastic powder, substitute with 1/2 teaspoon rose water for a floral flavor, though the taste will be quite different from traditional muhallebi.

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