Supangle (Turkish Chocolate Pudding)
Turkish Milk Pudding With Kadaifi
12 July 2024
Muhallebi, which has survived from Ottoman cuisine to the present day, is a practical dessert prepared with milk and flour. This food, which has recently been combined with kadayif, is also consumed in the Middle East and Balkan countries. Since it supports bone development, it is among the recipes recommended, especially for children. It has high carbohydrate and calcium values. Goat or buffalo milk can also be used instead of fat milk. If your ingredients are ready, let's find an answer to the question of how to make mahaleb with kadayif, which you can easily prepare.
How Many Calories is 1 Serving of Milk Pudding With Kataifi?
A 100-gram portion of Milk Pudding with Kataifi is approximately 200 calories.
Prep Time : 20 mins
Cook time : 15 mins
Servings : 6 People
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Turkish Milk Pudding With Kadaifi
Ingredients
For Kataifi:
- 400 g of string Kataifi
- 1 tablespoon of butter
- 4 tablespoons of sugar
- 1 cup crushed walnuts
For the custard (mahaleb):
- 1 liter of milk
- 5 tablespoons of flour
- 1 tablespoon of butter
- 1 cup of sugar
- 5 g vanilla
- 100 ml cream
Turkish Milk Pudding With Kadaifi
Instructions
- Cut the Kadaifi into small pieces by hand.
- Put the butter, sugar, and Kadaifi into the pan and start roasting. When the Kadaifi gets color, turn off the heat, set it aside, and add walnuts to it.
- Add flour to the pot where you will make custard and roast it. Roast until the smell of flour comes out.
- After the smell of flour comes out, add the butter, turn it quickly, and add the milk.
- Add vanilla and sugar and whisk; cook until it becomes smooth and thickens.
- Cover and leave to cool.
- When it is warm, add the cream and make it smooth with the help of a blender or a whisk.
- Arrange the prepared Kadaifi on the bottom of the bowl, put the custard in between, and serve by putting the Kadaifi again. Bon appetit!
Expert Tips
- While roasting the kadayif, make sure that it does not overcook, and stir frequently to prevent burning.
- If lumps form while preparing the custard, speed up the mixing process.
- After the custard is cooked, put 2 teaspoons of butter in it and melt it. In this way, you can get a thicker consistency.
- If the consistency of the custard is too thick, put it on the stove again and add milk slowly.
- You can decorate the inside and top of the custard with fruit slices, such as bananas and strawberries.
- If you are not going to serve it on the same day, keep the custard and kadayıf separately. Serve by spreading it just before serving to prevent it from softening.
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