milk pudding recipe

An authentic Lebanese milk pudding dessert converted to use plant based ingredients. Gluten free.

Vegan Lebanese Milk Pudding - Haytaliyeh

litre Almond milk

240 g Raw Sugar

g Cornflour

tbsp Rose water

tbsp Orange blossom water

ml Cold water

Cornflour

Dissolve cornflour in cold water by whisking, set aside

Milk

In a pot over medium heat, add in almond milk, dissolved cornstarch, raw sugar, rose water, orange blossom water and continuously whisk without stopping. Whisk until thick and gloopy avoiding lumps

Cool

Allow to completely cool down at room temperature

Refrigerate

Once cooled, cover with glad wrap and place in the refridgerator until solid

Serve

Cut up into desire cubed sizes and serve with desired toppings.

Haytaliyeh is a solid creamy milk pudding from Tripoli, Lebanon, however some claim it to be from Aleppo. Haytaliyeh is the sister to muhalabiyeh.
🥘 INGREDIENTS
1 litre Almond milk
240 g Raw Sugar
100 g Cornstarch
1 tbsp Rose water
1 tbsp Orange blossom water
100 ml Cold water

💭RECIPE TIPS
-Putting cornflour into cold water and dissolving it will ensure there are no clumps. Whisk it thoroughly using only enough water to dissolve the cornstarch
-Serving it; as mentioned earlier you can serve it with ice-cream, fruit, nuts and a drizzle of ater (simple syrup) or maple syrup. Generally you can cut it into the desired sized cubes and put it in a bowl (I used a flat plate to illustrate how it should look)
-Use your desired glass tray, a square/rectangular one is easier (yes I used a round one) to cool haytaliyeh in (a glass tray makes it easier to cut up with a knife and a spatula to pull out the squares)
-Allow haytaliyeh to full cool down at room temperature before covering and placing in the fridge
-Allow it to fully firm up in the fridge, it should be firm enough to cut up into cubes
-Depending on your sweet tooth, you can add more or less sugar. Traditionally white sugar is used, but raw sugar is fine (the colour is slightly darker).

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Vegan Lebanese Milk Pudding • How to Make Haytaliyeh • Plant Based Folk

This popular Japanese snack can be made at home with just 4 ingredients. It tastes like ice cream in pudding form.

Japanese Milk Pudding

500 ml whole milk

heavy cream

tbsp white sugar

gelatin powder

vanilla ((optional))

Add milk, cream, sugar, vanilla to a large pot. Sprinkle gelatin over top. Stir with a whisk until gelatin is almost dissolved.

Warm pudding mixture over low heat on the stove. You do not want it to simmer or come to a boil. While the mixture is heating up, continue to stir with whisk until gelatin and sugar are completely dissolved. This should only take 1-2 minutes once the mixture begins to heat up. Once dissolved, remove from heat.

Pour pudding into small bowls/jars or similar containers. You should have about 20 oz of pudding mixture. I divided mine into 4 oz servings.

Place pudding containers into fridge to set. This will take about 4-6 hours. Once set, they can be eaten as is. You can also decorate the tops with fruit or syrup before eating. I recommend taking them out of the fridge 15-20 minutes before eating, which will yield a softer pudding. It can be eaten straight out of the fridge but the texture will be more firm.

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Vegan Lebanese Milk Pudding - Hayta...

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Top 3 milk pudding recipe recipes from across the web

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Top Tags

Vegan Lebanese Milk Pudding - Hayta...

Vegan Lebanese Milk Pudding - Hayta...

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The most viewed milk pudding recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine