On my day off last weekend, I was preparing breakfast thinking what the next recipe on the blog is going to be… As on most Fridays, I had carob molasses and tahini – my favorite combo of all times. I told myself I should make a post about carob molasses, not today, probably towards the end of summer when fresh carob is in season.
Suddenly, the image of my grandmother cooking carob pudding came to my mind. That must be more than 17 years ago and I realized I haven’t eaten it since. I called my aunt for the recipe and I tried it on the spot. It was AMAZING. I think it’s going to be my new favorite treat for a while.
Carob pudding has a rich and creamy flavor and requires a few ingredients; milk, sugar, cornflour, and carob molasses which can be found in middle eastern stores or online.
- 1 cup milk
- 2 full tablespoon cornflour, divided
- 1 tablespoon sugar
- 4 tablespoon carob molasses
For milk pudding, place a deep saucepan over medium heat. Add cold milk, 1 full tablespoon of cornflour, and 1 tablespoon sugar to the pan. Stir frequently until the mixture is starting to boil.
Taste it in order to adjust sugar based on your preference. Leave the pudding on a low heat and keep stirring until it gets thick and bubbly. Pour pudding mixture into individual serving bowls, making first layer of the dessert (make sure to fill less than half of bowls) . Leave to cool.
Meanwhile, place another saucepan over medium heat for carob pudding. Add 1 cup of cold water, 1 full tablespoon of cornflour, carob molasses. Stir to dissolve both molasses and cornflour in water. Keep stirring until it's boiling and thickened.
Pour into same bowls over milk pudding. Leave to cool, then transfer the fridge for couple of hours.
I guess we call it حمرة وبيضة
يا عيني عليكي.. حمرا و بيضا :)
For me, this recipe has a lot to prove; it doesn’t have the most appealing name in Arabic, and carob doesn’t rank high in my list of favorite food.
But on the other hand, the idea of putting carob molasses and milk together is interesting. Heck, the idea of having molasses out of carob is intriguing by itself. Plus, it’s quite photogenic !
I think it earned itself a try. Will give you my feedback when I do :)
Tell me about it, Palestinians have made many things out of almost anything! I had Akkoub yesterday maslan :)
Ah try it! Will be waiting for your feedback :)
Awesome! You definitely should have a post about akkoub here :)
I have never heard of carob pudding, Never had carob either so I can’t imagine what it would taste like.. I must say, very interesting treat, will give it a try
Khalas next Tuesday I promise :)
Eman (mashallah) I am impressed. I was checking your blog and I found out you have posted not one, but two new recipes. Great job! keep it :)
Thank you so much Asmaa :) Same here, I was checking your latest recipes and I’m going to try one of them soon. I told a Turkish/Arab friend about it kaman and she told me about a Turkish food blogger. I think you would be interested to check her blog out: http://ozlemsturkishtable.com/
Although I do not like Khabeesa (I never tried it until recently), I made this recipe for my Palestinian husband. He LOVED it and said it tasted like his mothers (which is always a plus right?) and I was surprised at how easy it is to make! Thanks! I don’t know if you ever cook kershat (lamb stomach), but I would love to find a recipe for it.
haha yes of course “like my mom’s” is the best compliment one can get about food. :)
As for karshat, I’ve never even tried it. But I know someone does it the right way. I’ll get the recipe and send it to you..
This is wonderful. It’s really like English “custard” that comes in a cardboard tin like Bird’s (though they flavour the cornstarch) and love the idea of the carob molasses! Thanks for your BEAUTIFUL blog. Am writing a piece on my WordPress site that links to you. Will let you know when I finish it.
Lovely! I am really amazed! I didn’t expect this authentic desert to be here.
You can also use a powdered karoob instead of malouses, I tried myself, keep up the good work
Thank you Feda for your comment.. I wish if I can collect all authentic recipes and post them here but sometimes it’s not easy to find someone who is still cooking some old recipes like “kullaj”..
I’ll look for powdered carob and try it out, I imagine its flavor would be richer.
Very interesting recipe Eman. i’m plaestinian but have never heard of this pudding. I would love to give it a try. Egyptians make a drink from Carob that my dad really likes.
I’ve made it last WE. I am usually not a super fan of carob molasses, but I loved this recipe ! The carob taste is very mild ! thanks a lot for this original and delicious recipe ! (and also for all the fantastic recipe of this wonderful blog…). Greetings from France
loved it!!! Am living in Crete, Greece and researching the carob or kharoupi and kharoupo-melo, or carob molasses is my fav. Thanks for the recipe `i will try it and post a pic :) best wishes
I made this, and after I started realized that I had grabbed pomegranate molasses instead. It turned out really good. My kids prefer pomegranate over carob anyways. thank you!!
Thank you very much for this recipe.
I think I’m in love with carob molasses, it is so refreshing
after a whole day of fasting.
It is a month of Ramadan and with all this “social distancing” and “lockdown” due to covid-19 I felt glad that I discovered this pudding today.
I actually added some orange flavoured water to the milky part which goes well with the caroby part, I think.