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Mastic Pudding

Mastic Pudding


1 teaspoon of Mastic
960ml plus 240ml of Milk
120ml of Double Cream
169gr of Sugar
4 tablespoons of Corn Flour
3 tablespoons of Rice Flour
To decorate: chopped Pistachio Nuts

How to prepare

Put the mastic in a mortar and pestle and grind to a powder.
Blend the corn and rice flours in 240ml of milk.
Place 960ml of milk, cream and sugar in a pan cook on medium heat until the sugar has dissolved.
Add the corn flour mix to the pan, stir then add the mastic powder.
Stir constantly for 10 minutes until the mixture thickens.
Immediately pour into small serving bowls and allow to cool.
Sprinkle on the pistachios and chill in the fridge before serving.
The Turkish name for this dish is Sakizli Muhallebi

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