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    Home » Vegan Lebanese Recipes

    Haytaliyeh - Vegan Lebanese Milk Pudding

    Published: May 27, 2020 · Modified: Jan 19, 2022 by Janelle Hama

    Jump to Recipe

    Haytaliyeh is a creamy solid milk pudding served cold flavoured with orange blossom water and rosewater.

    Haytaliyeh served with banana slices and a drizzle of maple syrup

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    Jump to:
    • 🥘 Ingredients
    • 🔪Cooking Instructions
    • 💭Recipe Tips
    • ⏲️Cooking Time
    • 📋Other Recipes
    • Vegan Lebanese Milk Pudding - Haytaliyeh

    Haytaliyeh is a solid creamy milk pudding from Tripoli, Lebanon, however some claim it to be from Aleppo and that too would make sense (I have Syrian in my blood line too) so my ancestors and those who migrated to Lebanon could've brought it with them.

    But I am no expert on the origin, all I know is - thank you Mum for another great recipe you made us as children.

    Haytaliyeh is pronounced as hay-ta-lee-yeh. And is very similar to muhalabieh except that it is normally served cold and is a jelly-solid rather than a runny pudding.

    Haytaliyeh is generally served with ater (simple syrup) and mastic booza (Lebanese ice cream) but a good quality vanilla ice cream is equally as good.

    Now I am trying to be good and reduce my sugar intake, so I am eating it with banana (nice-cream would be fabulous too) and maple syrup.

    Some people love to enjoy haytaliyeh for breakfast, another breakfast recipe to look at is quinoa flakes porridge. It's a nourishing bowl of yum.

    Lebanon boasts a great many milky puddings or just milky desserts. I have also shared these two recipes - Lebanese rice pudding (Riz Bi Haleeb) or Muhallabiwhich is a milky dessert. This recipe has a lovely floral flavour.

    Haytaliyeh served in cubes on a white plate with banana and the original tray in the backgroud

    🥘 Ingredients

    • 1 litre Almond milk
    • 240 g Raw Sugar
    • 100 g Cornstarch (corn flour in Australia)
    • 1 tbsp Rose water*
    • 1 tbsp Orange blossom water
    • 100 ml Cold water
    ingredients laid out on a timber background

    🔪Cooking Instructions

    Dissolve cornflour in cold water by whisking, set aside

    In a pot over medium heat, add in almond milk, dissolved cornstarch, raw sugar, rose water, orange blossom water and continuously whisk without stopping. Whisk until thick and gloopy avoiding lumps

    Pour milk pudding into desired glass baking tray

    Allow to completely cool down at room temperature

    Once cooled, cover with glad wrap and place in the refrigerator until solid

    Cut up into desire cubed sizes and serve with desired toppings.

    💭Recipe Tips

    Putting cornflour into cold water and dissolving it will ensure there are no clumps. Whisk it thoroughly using only enough water to dissolve the cornstarch

    I did make a version of vegan haytaliyeh using oat milk, the taste was great but the colouring was gray. If you decide to use your preferred plant milk, be aware the colour will vary.

    Serving it; as mentioned earlier you can serve it with ice-cream, fruit, nuts and a drizzle of ater (simple syrup) or maple syrup. Generally you can cut it into the desired sized cubes and put it in a bowl (I used a flat plate to illustrate how it should look)

    Use your desired glass tray, a square/rectangular one is easier (yes I used a round one) to cool haytaliyeh in (a glass tray makes it easier to cut up with a knife and a spatula to pull out the squares)

    Allow haytaliyeh to full cool down at room temperature before covering and placing in the fridge

    Allow it to fully firm up in the fridge, it should be firm enough to cut up into cubes

    Depending on your sweet tooth, you can add more or less sugar. Traditionally white sugar is used, but raw sugar is fine (the colour is slightly darker).

    ⏲️Cooking Time

    Continuous stirring the haytaliyeh milk pudding contents is a must, otherwise the cornstarch will clump up and stick to the bottom of the pot (even though we dissolved the cornflour prior to heating up) This will take 15 minutes, give or take.

    Two slices of haytaliyeh with crushed pistachios on top

    📋Other Recipes

    Here are some of my other favourite vegan Lebanese desserts;

    • Similar to this recipe is sahlab, a thickened milk drink
    • Meghli - Spiced pudding
    • Atayef - stuffed pancakes
    • Baklawa (Lebanese Baklava) a light golden flaky pastry filled with nuts
    • Sfouf Lebanese turmeric semolina cake - a stunner of a cake, bright and golden, perfect for with coffee & tea.
    • Vegan Meringue with rose water - whilst meringue isn't Lebanese, these definitely taste like Lebanon with the wonderful flavour of rose water

    For a sweet snack that isn't Lebanese, try these Australian vegan gluten free ANZAC Biscuits, they are crunchy and perfectly pair with a hot cuppa.

    Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

    Haytaliyeh with crushed pistachio on top and tray in the background

    Vegan Lebanese Milk Pudding - Haytaliyeh

    An authentic Lebanese milk pudding dessert converted to use plant based ingredients. Gluten free.
    Print Pin Rate Save Recipe Saved Recipe
    Course: Dessert
    Cuisine: Lebanese
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 18 slices
    Author: Janelle Hama

    Ingredients

    • 1 litre Almond milk
    • 240 g Raw Sugar
    • 100 g Cornflour Corn starch
    • 1 tablespoon Rose water
    • 1 tablespoon Orange blossom water
    • 100 ml Cold water
    Prevent your screen from going dark

    Instructions

    • Dissolve cornflour in cold water by whisking, set aside
    • In a pot over medium heat, add in almond milk, dissolved cornstarch, raw sugar, rose water, orange blossom water and continuously whisk without stopping. Whisk until thick and gloopy avoiding lumps
    • Pour into desired glass baking tray
    • Allow to completely cool down at room temperature
    • Once cooled, cover with glad wrap and place in the refridgerator until solid
    • Cut up into desire cubed sizes and serve with desired toppings.

    Video


    Equipment

    pot

    Nutrition

    Serving: 80g | Calories: 74kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 13g | Calcium: 2mg | Iron: 1mg

    N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk
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      Recipe Rating




    1. Ra

      August 15, 2022 at 12:48 am

      Did u use unsweetned almond milk or sweetned almond milk?

      Reply
      • Janelle Hama

        August 15, 2022 at 9:24 am

        I used unsweetened as I like to control the amount of sugar.

        Reply
    2. Izzy

      March 18, 2022 at 1:00 am

      Are cornflour and corn starch interchangeable

      Reply
      • Janelle Hama

        March 18, 2022 at 8:21 am

        yes, they are the same, different names due to different regions. I will update the post to make this reads better. thank you and enjoy! 🙂

        Reply
    3. Shumaila

      July 31, 2020 at 2:07 pm

      5 stars
      How wonderful is this dessert. I am glad you made a vegan version of it. Thanks for the recipe.

      Reply

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