Mardin Fig Uyutmasi (Ferdmented Fig Pudding)
Quick answer
This dessert ferments through the natural enzymes of figs combined with milk at the exact temperature. The secret to success is bringing figs and milk together at room temperature.
- Total time
- 20 dk
- Servings
- 4
- Calories (est.)
- ~210 kcal
- Difficulty
- kolay
mardin fig pudding · fig dessert recipe · traditional milk dessert
20 dk · 4 servings · 210 kcal
Ingredients
- 8 dried figs
- 2 cups milk
- 1 teaspoon granulated sugar (optional)
- 1 teaspoon cinnamon
- Half tea glass crushed walnuts
Method
- Soak the dried figs in warm water for 15 minutes to soften.
- Cut off the stems of the softened figs and chop them into small cubes.
- Heat the milk in a pot until it is warm enough not to burn your finger (about 40-45 degrees).
- Blend the chopped figs and warm milk in a deep bowl until smooth.
- Divide the prepared mixture into serving bowls and cover them with a tray.
- Let it ferment at room temperature for 2 hours, then chill in the refrigerator and serve.
The milk temperature should be warm enough so that you can count to 10 with your pinky finger in it; if it is too hot, the figs will not ferment.
FAQ
Why does fig pudding sometimes fail to set?
If the milk is too hot or too cold, it prevents the natural enzymes in the fig from activating.
Is adding sugar mandatory?
No, the natural sugar in figs is enough for the dessert, but those who prefer it sweeter can add a small amount of sugar.
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