Friday, March 2, 2012

Milk Pudding with Caramelized Bananas and Cinnamon

It was the Independence Day - 1st March - yesterday here in Bosnia and Herzegovina and so a non-working day for us all which means I had the opportunity to cook once again! And once again I wanted to make Italian panna cotta but unfortunately I didn't have all the ingredients  once again: gelatine and double cream. So, I decided to make a light and effortless dessert as panna cotta is and I happened to remember Turkish Muhallebi which Western people often refer to as milk pudding. I also caramelized bananas and decorated the pudding with them. Sprinkling them with ground cinnamon was the finishing touch. The pudding was straightforward and almost effortless in its simplicity. Here comes the recipe. 

Turkish Muhallebi/ Milk Pudding


1/2 litre milk
35 g rice flour
5 tablespoons sugar, leveled
1 teaspoon vanilla extract


1. Mix sugar, rice flour and vanilla in a small bowl. 
2. Transfer the mixture into a medium saucepan and add in milk. 
3. Stir constantly over medium heat until it boils. Keep simmering for another 3-4 minutes. 
4. Remove from heat and pour the pudding into serving cups and let it cool down. Refrigerate after 1-2 hours. Serve cold.

Caramalized Bananas

1 banana, sliced
2-3 tablespoons granulated sugar
cooking spray

1. Slice bananas into thick coins.
2. Put sugar onto a plate and roll bananas in sugar until completely coated.
3. Heat the pan over medium-high heat and cook bananas until light to golden brown underneath, about 4-5 minutes. 
4. Gently flip bananas over to brown other side, turning heat down to medium. 
5. Transfer to a plate that has been coated with cooking spray or vegetable oil, otherwise they may stick. 

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