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A jar of Muhallebi Amardeen Pudding topped with coconut flakes and pistachios.
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5 from 3 votes

Muhallebi Amardeen Pudding

Muhallebi Amardeen Pudding is a classic Middle Eastern and Mediterranean dessert that combines a silky smooth texture with a balance of sweet and tart apricot flavors!
Cook Time12 minutes
Total Time12 minutes
Course: Dessert
Cuisine: greek, middle eastern
Keyword: amardeen, apricot pudding, dessert, milk pudding, muhallebi, muhallebi amardeen pudding
Servings: 6 servings
Author: Food Dolls

Equipment

Ingredients

For the Amardeen

  • 1 14-ounce package Amardeen (apricot fruit leather)
  • 3 1/2 cups water
  • 1/2 cup sugar
  • 5 Tablespoons cornstarch + 1/2 cup water

For the Muhallebi

  • 3 1/2 cups whole milk divided
  • 5 Tablespoons cornstarch
  • 1/2 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract and/or vanilla bean paste
  • Optional: coconut flakes and chopped nuts for garnish

Instructions

For the Amardeen:

  • Slice the Amardeen into large pieces, and submerge them in a bowl of water for 5-6 hours or up to overnight.
    1 14-ounce package Amardeen (apricot fruit leather), 3 1/2 cups water
  • Drain the water, and transfer the Amarden to a food processor. Pulse until a smooth purée is formed.
  • In a large pot over medium heat, add the apricot purée and sugar. Stir to dissolve. In a small bowl, whisk the cornstarch and water until smooth.
    1/2 cup sugar, 5 Tablespoons cornstarch + 1/2 cup water
  • Pour the mixture into the pot with the apricot purée. Increase the heat, and bring the ingredients to a boil, stirring continuously. Stir for 1-2 minutes, and divide the mixture into small goblets.

For the Muhallebi:

  • In a measuring cup, whisk ½ cup milk and the cornstarch until smooth.
    3 1/2 cups whole milk, 5 Tablespoons cornstarch
  • In a pot over medium heat, add the remaining milk, heavy cream, cornstarch slurry, and sugar, mixing to combine.
    1/2 cup heavy whipping cream, 1/2 cup granulated sugar
  • Increase the heat to medium-high, bringing the mixture to a boil and whisking continually.
  • Once the pudding thickens, remove it from the heat, and stir in the vanilla.
    2 teaspoons vanilla extract and/or vanilla bean paste
  • Transfer the Muhallebi to small goblets or serving bowls. Spoon the chilled Amardeen on top.
  • Chill in the fridge for 1-2 hours. Garnish with coconut flakes and nuts, if desired.
    Optional: coconut flakes and chopped nuts for garnish
  • Store in the fridge for 1-2 days.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 53g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 68mg | Potassium: 236mg | Fiber: 0.1g | Sugar: 41g | Vitamin A: 522IU | Vitamin C: 0.1mg | Calcium: 193mg | Iron: 0.1mg