Greek Recipes

Greek and Cypriot recipes

Muhallebi me gala (Milk Base Pudding)


  • 12 cups of milk
  • 7 1/2 heaped tbsp of maize powdered starch (Niseste) ( Skoni Aravositou)
  • 8 tbsp of sugar
  • 1 1/2 – 2 tbsp of orange blossom water (Anthonero) or rose water (Rothostagma)



  • Pour 10 cups of milk in a sauce pan and heat until it is almost at the boiling stage.
  • In the mean time, pour the remaining 2 cups of milk in a bowl.
  • Add the maize powdered starch and dissolve.
  • Add the dissolved maize powdered starch and the sugar to the hot milk and stir with a wooden spoon continuously until it starts to bubble.
  • Adding sugar to the Mahalepi is important because the Niseste by it self has no taste.
  • Remove from the heat, add the orange blossom water or rose water and stir to combine.
  • Sprinkle your bowls with orange blossom water.
  • Put the Mahalepi in the bowls and set aside to cool down.
  • When it cools down, put it in the refrigerator to get cold.
  • Mahalepi is usually served during the hot days of summer as a refreshing dessert, but because it is liked so much it is done all year round.
  • A small variation can be done to the recipe if you desire, instead of using as much sugar in the Mahalepi to make it sweeter, Rose Syrup can be used or spoon sweets on top before it is served.

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