Middle Eastern desserts have a special way of delighting the senses with their irresistible aromas, delicate textures, and enchanting flavors. Ashtalieh (also spelled Ashtalleya) 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.
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!
What Is the Difference Between Ashtalieh and Muhallabia?
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.
Frequently Asked Questions (FAQ) – Lebanese Ashtalieh
What is mastic gum, and can I omit it?
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.
• How to use it: Crush it with a tiny pinch of sugar into a fine powder so it blends evenly into the milk.
• 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.
Should I use sweetened or unsweetened desiccated coconut?
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.
What cup size is used for the cornstarch measurement?
This recipe uses a standard metric cup size of 250 ml. 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 to ensure your pudding thickens up perfectly.
How many servings does this recipe make?
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.
Can I make this dessert ahead of time?
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.
Ready for More Middle Eastern Puddings?
- Layali Lubnan (Lebanese Nights Dessert): A stunning, layered semolina pudding topped with a thick layer of ashta cream and crunchy pistachios.
- Muhallabia: A classic, velvety Middle Eastern milk pudding sweetened during cooking and delicately infused with rose or orange blossom water.
- Lebanese Rice Pudding / Riz Bil Haleeb: The ultimate comforting classic, perfectly sweetened and scented with rose and orange blossom water.
- Meghli (Lebanese Spiced Rice Pudding): A traditional, warm-spiced rice flour pudding topped with a generous layer of shredded coconut and soaked nuts.
- Moufataka: A unique and rich traditional Lebanese turmeric rice pudding made with tahini.
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Ashtalieh/ Ashtalleya with Desiccated Coconut
Description
Ingredients
For the Sugar Syrup:
- 3 cups sugar
- 1½ cups water
- 2 tablespoons lemon juice
- 1 tablespoon orange blossom water
For the Ashtalieh Pudding:
- 6 cups / 1½ liters whole milk
- ½ cup cornstarch (cornflour)
- 1 cup desiccated coconut or shredded coconut
- ½ teaspoon mastic gum crushed with a pinch of sugar
- 1 tablespoon orange blossom water
- ½ cup raw shelled pistachios for garnish (optional)
Instructions
Step 1: Prepare the Sugar Syrup
- Place the sugar, water, and lemon juice in a saucepan over medium heat. Stir with a wooden spoon until the sugar dissolves.
- Once the mixture comes to a boil, reduce the heat to low and let it simmer uncovered for 7 minutes.
- Add the orange blossom water and simmer for another minute. Remove from the heat and set aside to cool completely.
Step 2: Prepare the Ashtalieh Pudding
- In a pot, combine the milk, desiccated coconut, cornstarch, and crushed mastic gum.
- Place the pot over medium-high heat, whisking constantly until the mixture comes to a boil and thickens.
- Stir in the orange blossom water and whisk until well combined, allowing its lovely aroma to infuse the pudding.
- Divide the pudding evenly among small ramekins and set aside to cool completely.
Step 3: Chill and Serve
- Cover each ramekin with plastic wrap and refrigerate until the pudding is thoroughly chilled.
- Meanwhile, grind the pistachios in a food processor until finely chopped.
- Just before serving, garnish each ramekin with ground pistachios, if desired, and drizzle with sugar syrup to taste.
- Enjoy this creamy Lebanese Ashtalieh, scented with orange blossom water and finished with your preferred amount of sugar syrup!
Video
Notes
17 Comments
Looks like delicious dessert, I need to give it try.
Wow! Sounds intriguing!
You make it seem sooooooooooo easy, Hadia! I really love the garnish of pistachios, too! Very impressive!! xo
Sounds good!
Looks exquisite ! Do you use sweetened or unsweetened coconut? Ty
What do you mean by mastic gum, crushed with a pinch of sugar?
What is mastic gum? Where do I buy it?
What deos mastci gum do in this recipe? And what happens if I don’t use it? Will my results still be good?
what’s the arabic for ashtalieh, ashtalleya? not finding it right away in al-mawrid. this looks very tasty & will try soon!