Muhallebi ingredients:
- 1 liter milk
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 2 teaspoons vanilla
- 1 cup sugar
Pumpkin puree ingredients:
- 1.5 kg pumpkin
- 2.5 cups sugar
- Half a cup water
To sprinkle on top:
Cut up the pumpkin one night before cooking. Sprinkle sugar on top and let it sit in the refrigerator overnight.
The next day, take the pumpkin with the pot and cook it on the stove until it's soft without stirring.
As the pumpkin is cooking, prepare the custard. Mix together the starch, flour and sugar. Add in the milk, slowly stirring it and then put it on the stove. When the custard just begins to boil, stir well. Cook for 15-20 minutes on low heat after it's been brought to a boil until the odor begins to dissipate.
When our custard is ready, we take it off the stove and add vanilla before serving.
After our pumpkins are baked, we take them from the cooker until they are completely smooth and pass them through the blender and share them equally on our custards. We also sprinkle the walnuts on top.