Muhallebi Amardeen Pudding

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

Total Time12

Course: Dessert

Cuisine: greek, middle eastern

Keyword: amardeen, apricot pudding, dessert, milk pudding, muhallebi, muhallebi amardeen pudding

Servings: 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

US Customary - Metric

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