Serving the Guest: A Sufi Cookbook
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When you are sweetened by sugar,
some day that sugar may disappear;
But when overflowing faith turns you to sugar,
how could that sugar depart from itself?
Bademli Muhallebi
Turkish Almond Pudding
Total time: 3-¾+ hours
Cooking time: 45 minutes
Chilling: 3+ hours
3 cups blanched almonds
9 cups milk
3 cups sugar
1 tsp. vanilla
1 cup cornstarch
1-½ cups cold water
3 tbsp. ground almonds
3 tbsp. blanched and ground pistachios
3 tbsp. flaked unsweetened coconut

Chop the almonds finely in a blender or food processor, then add 3 cups milk and blend until the mixture is smooth and creamy. Put this into a large pot and add the remaining 6 cups milk, sugar and vanilla. Bring to boil, lower the heat and simmer for 15 minutes, stirring constantly to prevent sticking.

Dissolve the cornstarch in 1-½ cups of cold water. Add this to the pot in a steady stream, stirring constantly. Continue to simmer and stir for another 15 minutes.

Transfer the pudding into a large serving bowl, or into individual dishes. Chill completely before serving.