Silky, set milk pudding infused with the subtle, resinous floral notes of mastika and fragrant rose water defines a classic Haytaliyeh. This chilled Middle Eastern dessert relies on a slow-simmered cornflour base to achieve its signature custard-like consistency, offering a clean, delicate backdrop that is meant to be balanced by the addition of sweet sugar syrup at the table.

Because the pudding itself is unsweetened, the final experience is entirely customizable based on your choice of toppings. A generous scattering of crushed pistachios or shredded coconut adds necessary crunch, though pairing it with a homemade hazelnut praline introduces a deep, caramelized contrast that cuts through the creaminess of the milk.

Preparing this pudding requires a bit of patience at the stove to ensure the texture is perfectly smooth, but it is an ideal make-ahead option since it needs to set in the refrigerator overnight. It serves as a refreshing, light conclusion to a heavy meal, providing a cooling contrast to the warmth of typical Levantine cooking.

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If you enjoy the delicate, floral notes of this traditional dessert, you might also appreciate the light, airy texture of these strawberry cream puffs, which offer a similarly refined finish to any meal. For those looking for something just as comforting but with a more functional focus, these nutritious energy balls make for a simple, grab-and-go snack that highlights how pantry staples can be transformed into something both wholesome and satisfying.

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Key Ingredients

Full cream milk: Forms the creamy base of the pudding that thickens into a firm set.
Thickened cream: Enriches the mixture to achieve a luxurious, smooth consistency during the simmering process.
Corn flour: Acts as the essential thickening agent to achieve the signature firm texture of the dessert.
Mastic: Provides the unique, traditional aroma and flavor characteristic of this authentic milk pudding.
Rose water: Infuses the pudding with a delicate floral fragrance after it reaches the desired consistency.
Hazelnuts: Create the crunchy, caramelized praline topping served alongside the creamy dessert.
Sugar: Used both to sweeten the hazelnut praline and as a base for the serving syrup.

Elevate Your Dessert and Appetizer Table

If you are craving more global flavors, these quick hot honey tofu bites provide a savory counterpart to sweet treats.
For a sophisticated side dish that mirrors the elegance of a classic pudding, try these tender miso braised leeks to round out a plant-forward menu.
To lean further into aromatic ingredients, bake these fragrant rose and cardamom loaves which share the same delicate floral profile found in traditional Middle Eastern sweets.

Haytaliyeh

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Ingredients

2 litres full cream milk300 ml thickened cream6 peices mastika (miskeh) 1 tsp caster sugar or white sugarAdd the mastika to a mortar and pestol with the sugar and mash it till it becomes powder form .2 tbs rose water (May ward)8 heaped tbs corn flour (use good quality ) @whitewingsbaking MAKE SURE THEY ARE HEAPED , like a mountainIf using the home brand you’ll need 10 heaped tbs .

Steps

In a large pot bring the milk and corn flour together to a boil , as soon as you feel it thicken up add the mastika and whisk well , as it thickens more add the cream then let it simmer about 5 mins to thicken up properly , add the rose waterThis process takes about 15-17 mins for it to come up to a creamy consistency.No sugar in this recipe as the sweetness comes from the sugar syrup added when serving .Pour into desired ramekins and leave to cool down . Cover and refrigerate overnight or minumim 8h.You could also pour into a baking trayServe the next day with sugar syrup (atar).And decorate with coconut , pistachios etc.Here I served with a delicious hazelnut pralineYou can use any nut you like

Ingredients For Hazelnut Praline

Line a flat tray with baking paper1 cup raw hazelnuts (crush well with a rolling pin)1.5 cups caster sugar1 tbs butter1/4 cup water

Steps

In a large flat pan heat up the sugar and water and keep stirring until all the sugar has melted , after about 5 mins add the butter and stir well.This process takes about 15 mins so be patient with it , when you see the colour of the sugar turn a caramel colour and the sugar bits are all dissolved add the nuts . Ensure all the nuts are coated well with the sugar and turn off heat .Pour mixture onto baking paper and spread out as thin as you can (work quick as this thickens up very very fast ) .Let it rest and dry up .Line a tea towel with baking paper under and on top of the praline and cover and smash with a rolling pin , if you want it more powdery you can transfer to a food processor .Keep fresh in an air tight container in the pantry .

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