Mastic Pudding (Sakizli Muhallebi)


  • 2 tablespoons (1 1/2 ounces) mastic
  • 5 1/2 cups whole milk, divided
  • 3/4 cup sugar
  • 1/2 cup heavy cream
  • 1/3 cornstarch
  • Ground cinnamon

How to make Mastic Pudding (Sakizli Muhallebi)

  1. Place the mastic in a cheesecloth and tie the end to make a bag.
  2. Place 4 1/2 cups of the milk in a medium-size saucepan over medium heat.
  3. Drop the mastic into the milk and bring the milk to a boil.
  4. Let the milk boil gently for about 10 minutes.
  5. Discard the mastic.
  6. Stir in the sugar and cream with a wooden spoon.
  7. Dissolve the cornstarch in the remaining 1 cup milk and add it to the saucepan.
  8. Lower the heat and simmer for about 3 minutes, stirring frequently, until the mixture thickens.
  9. Pour the mixture into individual serving dishes.
  10. Let it cool, then refrigerate for several hours.
  11. Serve the pudding chilled, with cinnamon sprinkled on top.
  12. ENJOY!

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