Dessert

Mastic Pudding | White Pudding Fragrant with Mastic Resin

Name: Mastic Pudding | White Pudding Fragrant with Mastic Resin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 kişilik
Ingredients: 1 whole milk; 70 gram wheat starch; 130 gram granulated sugar; 2 gram mastic resin; 30 gram crushed pistachios

4.3 4 reviews 0 views

Serving6 servings

Prep + Cooking 10 min + 25 min

DifficultyEasy

Dessert

Cuisine

Turkish cuisine

Features

Vegetarian Mid-range budget (₺₺)

Fatma AktürkPremier Commis

15 August 2026 Last updated: 15 August 2026

Mastic pudding is made by cooking crushed mastic resin with milk so its aromatic, resinous fragrance infuses the dessert. The resin is not added whole because it will not melt and will sink to the bottom, clumping into a single bite. Crush it in a mortar with granulated sugar to disperse it. Use only a small amount and do not increase it: too much mastic makes the pudding bitter and gives it a chewy, gum-like feel.

Mastic Pudding | White Pudding Fragrant with Mastic Resin

6 servings 10 min + 25 min Easy

Step by Step

How to make it?

Grind and disperse the mastic

5 min

Place the mastic resin in a mortar with 1 tablespoon (15 ml) of granulated sugar and pound it into a powder. The sugar keeps the resin from sticking to the mortar and separates the granules; without sugar, the mastic will clump in the mortar. Mix the powder with the remaining sugar.

Make a starch slurry

5 min

Whisk the starch with 200 ml of the milk until smooth, then strain it through a sieve.

Bring the milk and mastic sugar to a boil

8 min

Put the remaining milk and the mastic sugar in a saucepan and bring to a boil. A resinous aroma will begin to fill the kitchen as it heats, showing that the mastic is dissolving. Make sure no undissolved pieces remain on the bottom.

Cook and pour into bowls

15 min

Pour the starch slurry into the boiling milk in a thin stream, stirring constantly. Reduce the heat and stir, scraping the bottom, for 8 minutes; remove from the heat once the mixture coats the spoon. Divide it among bowls, smooth the surfaces with the back of a wet spoon, and cool uncovered. Sprinkle with pistachios to serve.

Reminder

Refrigerate the pudding in its serving bowls for at least 3 hours; this time is not included in the recipe duration. The aroma of the mastic becomes more pronounced as it cools, so it is normal for the flavor to seem mild when tasted warm.

Nutritional Values · 1 serving

Values are estimates

268 kcalCalories

7 gProtein

42 gCarbohydrate

8 gFat

1 gFiber

30 gSugar

95 mgSodium

4 gSaturated Fat

Protein 10% Carbohydrate 63% Fat 27%

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Ingredients

5 ingredients · 6 servings for

6 servingsServing

For the pudding
1 whole milk L

What can I use instead?
reduced-fat milk — makes a lighter pudding but loosens the texture; increase the starch by 10 g

lactose-free milk — use the same amount; the result will be unchanged
70 g wheat starch

What can I use instead?
rice flour — use 90 g; it gives a more matte, slightly grainy texture
130 g granulated sugar
2 g mastic resin

What can I use instead?
rose water — use 15 ml and add it after removing the pan from the heat; it gives a floral aroma instead of the resinous scent of mastic
For topping
30 g crushed pistachios

What can I use instead?
shredded coconut — suitable for a nut-free table