Ingredients
- 3 cups milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cherries, pitted and halved
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Pinch of salt
- 1/4 cup crushed pistachios (optional, for garnish)
If cherries are out of season, feel free to substitute with other berries or stone fruits. For a nuttier flavor, consider adding a touch of almond extract to the muhallebi.
Instructions
- In a medium saucepan, combine the milk, sugar, and a pinch of salt. Stir over medium heat until the sugar dissolves completely.
- In a small bowl, mix the cornstarch with a few tablespoons of water to create a smooth slurry. This step is crucial for avoiding lumps in your muhallebi.
- Slowly whisk the cornstarch slurry into the milk mixture. Continue to stir constantly as the mixture thickens, about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon.
- Remove from heat and stir in the vanilla extract. Pour the muhallebi into individual serving dishes and let them cool at room temperature.
- While the muhallebi cools, prepare the cherry topping. In a small saucepan, combine the cherries, honey, and lemon juice. Cook over medium heat until the cherries release their juices and become syrupy, about 5 minutes.
- Once the muhallebi is set, top with the cherry mixture and a sprinkle of crushed pistachios if using. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International