Mastic and vanilla are the two flavors used in this recipe. Mastic, which is made from dried tree sap and used in a variety of Turkish desserts, imparts a reviving flavor to the pudding.
INGREDIENTS
INSTRUCTIONS
Mix together the full fat milk and powdered milk in a pot. Then dissolve the cornstarch in some cold water, add it to the milk and mix again.
Crush the mastic in a mortar with a pinch of salt, then add to it the orange blossom water and mix well. Keep this mixture and the sugar ready next to the stove.
Heat the milk mixture on high while stirring constantly - once it starts to boil you will notice it thickens. Lower the heat to medium, stir a while longer allowing the milk to thicken some more. Then add the sugar and stir until it dissolves. Add the mastic mixture, mix well then remove from the heat.
Pour immediately into serving bowls and let sit without moving. Once the top layer of the milk becomes solid (about 5 minutes), gently add the sliced almonds, crushed pistachios and pomegranate seeds on top. Let cool for 15 minutes then place in the fridge until cold.
Ingredients
Directions
Mix together the full fat milk and powdered milk in a pot. Then dissolve the cornstarch in some cold water, add it to the milk and mix again.
Crush the mastic in a mortar with a pinch of salt, then add to it the orange blossom water and mix well. Keep this mixture and the sugar ready next to the stove.
Heat the milk mixture on high while stirring constantly - once it starts to boil you will notice it thickens. Lower the heat to medium, stir a while longer allowing the milk to thicken some more. Then add the sugar and stir until it dissolves. Add the mastic mixture, mix well then remove from the heat.
Pour immediately into serving bowls and let sit without moving. Once the top layer of the milk becomes solid (about 5 minutes), gently add the sliced almonds, crushed pistachios and pomegranate seeds on top. Let cool for 15 minutes then place in the fridge until cold.
