Cocoa Pudding / Kara Muhallebi

Cocoa PuddingI guess every family has a pudding that is a family tradition – this one is ours. Normally it is called Cocoa Pudding; also in Turkish – Kakao Puding. However ever since childhood I’ve preferred to call it Black (Kara in Turkish) Pudding. I remember preferring to eat the very bottom of the pot then the pudding itself.

The key to making a good pudding – this tip from my sister is to use a good quality cocoa and to mix all the ingredients with half of the milk before starting to cook it.

My mother used to hide a biscuit it the bottom of every bowl which we happily ate it. The biscuit she chose was either a petite bureu or a milk biscuit.

Petite Beurre

I’ve written “heaping spoon of table spoon” for several ingredients in the recipe; so in order to prevent any misunderstanding below is a picture of one. The way you should measure this fill your spoon with the ingredient such a flour or sugar then softly knock against the side of the main bowl whatever falls down means its too much and the remaining will give you a heaping spoonful.

 

Salt or sugar on a teaspoon isolated on white background

I suggest you to taste before closing the heat and adjust the sugar amount according to your taste. Don’t wait until it is too late to adjust. Making a homemade pudding is as easy as using ready pudding mixtures; so just go ahead and try this recipe and create your own family recipe.

Cocoa Pudding / Kara Muhallebi
Print Recipe
Family recipe.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Cocoa Pudding / Kara Muhallebi
Print Recipe
Family recipe.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Ingredients
  • 1 litre milk
  • 2 eggs
  • 3 table spoon Flour heaping
  • 9-10 table spoon sugar heaping
  • 3 table spoon cocoa heaping - good quality
  • 1 tea spoon butter optional
Servings: servings
Instructions
  1. Place the flour, sugar, cocoa, eggs in a pot and 500 millilitre of milk and mix well for 1-2 minutes with a mixer.
  2. Add the remaining milk and start to cook over medium heat while always mixing with a whisker.
  3. When the mixture gets warm add the butter. Butter serves to make the pudding shiny on top and for additional taste. You may choose to leave it out.
  4. When the mixture turns into a pudding and you start to notice bubbles close the heat
  5. Pour into serving bowls immediately. Keep in fridge after they cool.
  6. Serve cold and plain or garnish with things like coconut flakes, chopped walnuts, ground pistacchio or walnuts.
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