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Lebanese Milk Pudding

Serves 4 to 6 Dessert vegetarian, Desserts

Lebanese Milk Pudding

Lebanese Milk Pudding, often called "Ashta," finds its place in the comforting routine of everyday home meals. Traditionally served at family gatherings, this pudding holds a special spot as a sweet conclusion to a meal. It's a staple on the table, reflecting the Lebanese home cook's touch, where salt is a pinch here and there, and richness is embraced.

This pudding is a silky blend of milk's gentle sweetness, the subtle depth of vanilla, and the smooth texture imparted by starch. The careful balance of these elements creates a dessert that is both simple and indulgent, inviting you to savor each creamy spoonful.

Ingredients

  • 1 Lmilk
  • 100 gsugar
  • 40 gstarch
  • 1 tspvanilla

Method

  1. In a medium-sized saucepan, combine 1 liter of milk and 100 grams of sugar. Use a whisk to stir the mixture gently over medium heat until the sugar dissolves completely. This ensures a smooth texture in the final pudding.
  2. In a small bowl, mix 40 grams of starch with a small amount of cold milk to create a slurry. This step prevents lumps from forming when you add it to the hot milk. Gradually pour the slurry into the saucepan while continuously whisking to incorporate it evenly.
  3. Continue to cook the mixture over medium heat, stirring constantly. As the mixture heats, it will begin to thicken. You'll know it's ready when it coats the back of a spoon and has a smooth, velvety texture.
  4. Once thickened, remove the saucepan from the heat and stir in 1 teaspoon of vanilla. This adds a fragrant aroma and enhances the pudding's flavor. Stir well to ensure the vanilla is evenly distributed throughout the pudding.
  5. Pour the pudding into individual serving dishes or a large serving bowl. Allow it to cool at room temperature for about 10 minutes, then transfer to the refrigerator. Chill until the pudding is fully set and has a firm, yet creamy consistency.
  6. Before serving, you may choose to garnish with a sprinkle of ground cinnamon or a handful of crushed pistachios for added flavor and texture. Serve the pudding cold, as this enhances its refreshing and creamy qualities, perfect for sharing around the table.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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