Sakizli Muhallebi (Mastic Pudding) is a traditional Turkish recipe for a classic dessert dish of milk and cream, thickened with cornflour and flavoured with mastic. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Mastic Pudding (Sakizli Muhallebi).
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The use of mastic (a hard, brittle resin derived from the Pistacia lentiscus tree) is a fairly common ingredient in the cuisines of Mediterranean and North African countries and most typically is used in desserts and cakes, as it is in this classic Turkish pudding.
Combine the 950ml milk, creams and sugar in a small saucepan and heat gently until the sugar has dissolved. Meanwhile whisk the cornflour and rice flour in the remaining milk until you have a smooth slurry and add this to the pan, whisking to combine. Bring to a gently simmer then stir-in the mastic.
Cook for about 10 minutes, stirring constantly, until the mixture becomes very thick. Immediately pour into six individual ramekins then set aside to cool. Garnish with a few pistachio nuts and refrigerate for at least 2 hours before serving.