Turkish Milk Pudding with Kadaifi (Kadayifli Muhallebi)

Turkish Milk Pudding with Kadaifi (Kadayifli Muhallebi)

½ lb shredded dough (Kadaifi)

5-6 Tbsp sugar

4-5 Tbsp butter

1 ½ cups walnuts/pecans, largely crushed

Turkish Milk Pudding (Muhallebi)

½ lb whipped cream

Leave the kadaifi in the freezer for about 1-2 hours prior to use. Then, take it out and crack it into small pieces. Take it to a pot and add butter and sugar. Cook stirring constantly over medium heat until it gets pinkish. Stir in walnuts/pecans and turn the heat off. Let it cool.

Click for the recipe of Turkish Milk Pudding (Muhallebi). Let the Muhallebi cool and add whipped cream. Mix with a mixer until it gets smooth.

Take the half of the kadaifi mixture over a rectangular big Pyrex dish and spread the Muhallebi over. Finally spread the remaining kadaifi mixture over. Cut in square slices and serve.