Cherry-Milk Pudding

(Visneli Muhallebi)

Cherry Pudding:
400 gr red sour pitted cherries in light syrup (1 cup juice + cherries)
1/4 cup sugar
1/2 tsp cinnamon
2 tbsp corn starch

Place the sugar, cinnamon and corn starch in a small pot. Slowly add 1 cup of cherry compote juice and stir constantly to avoid lumps over medium heat. Then add in the cherries. When it gets thicker, cook for 1 more minute. Pour equally into 4 individual bowls. Let it cool down. Meanwhile start cooking the milk pudding.

Milk Pudding:
1 cup 3.25% milk
1/2 cup cream, I used half & half
2 tbsp rice flour
4 tbsp sugar
1/2 tsp vanilla extract

Place the sugar, rice flour and vanilla extract into a small pot. Slowly add in milk and cream, stir constantly to avoid lumps over medium heat. When it gets thicker, cook for 1 more minute. Pour equally over the cherry pudding. Let it cool down.


Sprinkle some Cinnamon and place a cherry cut in half on top. Keep it in the fridge. Cherry-Milk Pudding is a sweet & sour, tasty comfort food :)

I was cooking Cherry Topping for my husband who loves to have his ice cream with fruit toppings. Having compote on the side with meals is a Turkish tradition, that's why I always carry a few jars of Cherry Compote (Cherries in Syrup) in my pantry. One day I wanted to make a dessert with it and Muhallebi (Milk Pudding) is also very much enjoyed in Turkish cuisine, so here is the result I came up with. We all loved it. I am sure you will like it too:)

Makes 4 servings.

Meal Ideas:
- Red Lentil and Mint Soup, Lamb and Veggie Casserole, Turkish Rice Pilaf, Carrot Salad and Potato Pate.