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Lebanese Mahalepi with Figs (Milk Pudding with Orange Blossom Syrup)

Lebanese Mahalepi (milk pudding) with Orange Blossom Syrup and Figs

Simple and easy to make Lebanese Mahalepi (milk pudding) with orange blossom syrup - bursting with flavor!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine Middle Eastern


  • 8 ½ cups whole milk
  • 1 ½ cups cornflour
  • 1 tsp mastic resin crushed with 2 tsp sugar
  • 2 cups heavy cream
  • 2 cups crushed pistachios unsalted
  • Syrup
  • 3 cups sugar
  • 1 ½ cups water
  • 4-5 tbsp orange blossom water
  • Fig Syrup: 8 figs skins removed and halved per 1 cup syrup, optional


  • To make the pudding, whisk cornflour in 1 cup milk until dissolved. Set aside.
  • Add rest of milk to a large heavy bottom pot, over medium heat. Bring to a boil, mixing occasionally to prevent scorching. Once milk comes to a boil, stir in dissolved cornflour. Continue stirring until milk thickens.
  • Remove from heat and stir in the crushed mastic resin. Gradually add cream and mix until well incorporated.
  • Pour pudding into individual bowls or in a large casserole dish. Allow pudding to cool before placing in refrigerator to set.
  • To make the syrup, add sugar and water to a medium size pot over medium high heat. Bring to boil. Once the sugar water comes to a boil, stir in blossom water and reduce heat. Simmer 5 minutes. Pour syrup into a jar and refrigerate.
  • To make the fig syrup, add 1 cup of syrup to a pot along with sliced figs. Simmer, about 10 minutes, or until figs begin to burst. Gently crush figs with the back of a fork. Pour syrup into a jar and refrigerate until ready to serve.
  • Serve cold pudding with syrup.
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