Creamy Turkish

 

Creamy Turkish Milk Pudding

 

Irresistibly Creamy Turkish Milk Pudding (Sütlü Tatlı) with Cinnamon

If you're craving a light, elegant dessert that melts in your mouth and leaves you blissfully satisfied, this Turkish Milk Pudding is your dream come true. Known as Sütlü Tatlı or Muhallebi in Turkish cuisine, this traditional treat is beloved for its velvety texture, delicate sweetness, and aromatic cinnamon topping. Whether you're serving guests or simply indulging yourself, this dessert brings a touch of refined simplicity to any occasion.

With just a handful of basic pantry staples, you can create a luxurious dessert that looks and tastes like it came from a high-end patisserie.

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📝 Ingredients & Their Roles

For the Pudding:

1 liter (4 cups) whole milk – The creamy base of the pudding, giving it richness and body.

1 cup granulated sugar – Adds the perfect level of sweetness without overpowering.

1/2 cup all-purpose flour – Helps thicken the pudding and gives it a soft, smooth texture.

1/4 cup cornstarch – Adds silkiness and ensures the pudding sets perfectly.

1 tablespoon unsalted butter – Adds a subtle richness and glossy finish.

1 teaspoon vanilla extract – Enhances flavor with warm, comforting notes.

For the Topping:

2 tablespoons ground cinnamon – Sprinkled generously on top, it adds warmth and aromatic depth while beautifully contrasting the pudding's pale color.

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👨‍🍳 Step-by-Step Instructions

1. Prepare the Mixture

In a medium-sized saucepan, combine the flour, cornstarch, and sugar. Mix them well while dry to avoid lumps later.

2. Add Milk Gradually

Pour in the milk slowly, whisking continuously to form a smooth mixture. This step is crucial for a lump-free pudding.

3. Cook Over Medium Heat

Place the saucepan over medium heat and stir constantly using a whisk or silicone spatula. After about 10–15 minutes, the mixture will thicken into a creamy custard-like consistency.

4. Incorporate Butter and Vanilla

Once thickened, remove from heat and immediately stir in the butter and vanilla extract. Whisk until fully melted and incorporated.

5. Transfer to a Serving Dish

Pour the hot pudding into a glass baking dish or individual ramekins. Smooth the top with a spatula and let it cool to room temperature.

6. Chill to Set

Cover and refrigerate the pudding for at least 3–4 hours, or until fully set and chilled.

7. Dust with Cinnamon

Once set, sift a generous layer of ground cinnamon over the top. Use a fine-mesh sieve for even coverage and a professional finish.