{"id":9206,"date":"2018-01-15T21:33:37","date_gmt":"2018-01-15T21:33:37","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9206"},"modified":"2026-10-28T21:09:10","modified_gmt":"2026-10-28T21:09:10","slug":"9206","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/9206\/","title":{"rendered":"Lebanese Ashtalieh \u2013 Creamy Milk Pudding"},"content":{"rendered":"

Middle Eastern desserts have a special way of delighting the senses with their irresistible aromas, delicate textures, and enchanting flavors. Ashtalieh (also spelled Ashtalleya)<\/strong> is a beloved Lebanese classic made with simple pantry ingredients. This creamy milk pudding is wonderfully easy to prepare, and the accompanying sugar syrup is just as simple to make.<\/p>\n

To add my personal touch, I stirred in a handful of desiccated coconut, which brought a lovely richness and extra flavor to the pudding. It was the perfect addition for my taste, and I think you will love it, too!<\/p>\n

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What Is the Difference Between Ashtalieh and Muhallabia?<\/h2>\n

Many people confuse Ashtalieh with Muhallabia, and it is easy to see why! Both are traditional Middle Eastern milk puddings thickened with cornstarch, and both are typically served chilled in individual bowls or ramekins. The main difference lies in how they are sweetened. Ashtalieh is traditionally prepared without sugar in the pudding itself and is served with sugar syrup on the side, allowing everyone to adjust the sweetness to their liking. Muhallabia, on the other hand, is sweetened with sugar while the pudding cooks. Although both desserts are creamy and delicate, this simple difference gives each its own character and way of serving.<\/p>\n

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Frequently Asked Questions (FAQ) \u2013 Lebanese Ashtalieh<\/h2>\n

What is mastic gum, and can I omit it?<\/h3>\n

Mastic gum is a natural resin harvested from the mastic tree, offering a distinct, slightly piney, and herbal aroma central to traditional Middle Eastern desserts.
\n\u2022 How to use it: Crush it with a tiny pinch of sugar into a fine powder so it blends evenly into the milk.
\n\u2022 If you don’t have it: You can safely skip it! Your pudding will still thicken perfectly and taste wonderful with the orange blossom water.<\/p>\n

Should I use sweetened or unsweetened desiccated coconut?<\/h3>\n

Use unsweetened desiccated or shredded coconut. Since the authentic charm of Ashtalieh relies on the pudding itself being unsweetened before you add the syrup, unsweetened coconut adds the perfect richness and flavor without making the base sugary.<\/p>\n

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What cup size is used for the cornstarch measurement?<\/strong><\/h3>\n

This recipe uses a standard metric cup size of 250 ml.<\/strong> If you are measuring your 1\/2 cup of cornstarch using an American standard measuring cup (which is roughly 240 ml), you will need to add an extra 1.5 teaspoons of cornstarch<\/strong> to ensure your pudding thickens up perfectly.<\/p>\n<\/div>\n

How many servings does this recipe make?<\/h3>\n

This recipe yields about 4 to 5 individual ramekins. If you are hosting a larger gathering or a dinner party, you can easily double or triple the recipe quantities.<\/p>\n

Can I make this dessert ahead of time?<\/h3>\n

Yes, Ashtalieh is the perfect make-ahead dessert! You can prepare the pudding, pour it into ramekins, cover them tightly with plastic wrap, and store them in the fridge. For the best taste and presentation, keep the sugar syrup and crushed pistachio garnish separate, adding them just before serving.<\/p>\n<\/div>\n

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Ready for More Middle Eastern Puddings?<\/strong><\/h2>\n
If you love the creamy texture of Ashtalieh, you will absolutely adore these traditional Lebanese desserts. Try one of these favorites next:<\/div>\n