Turkish Milk and Dried Fig Pudding (İncir Uyutması)

Instructions

1. 1

   Start by measuring all ingredients. Place 250 g of dried figs in a bowl with 150 ml of warm water and soak for 15 minutes to soften. Coarsely chop 60 g of walnuts and set aside. Arrange 4 heat-resistant dessert bowls on your countertop.

2. 2

   Drain the soaked figs thoroughly, discard the soaking water, and cut off the tough stems. Chop the softened figs into very small dice, about 0.5 cm size. Place the chopped figs into a medium heat-resistant mixing bowl or measuring jug.

3. 3

   Pour 750 ml of whole milk into a saucepan and add 50 g of granulated sugar. Heat over medium heat for about 4 to 5 minutes, stirring with a wooden spoon until the sugar dissolves completely and the milk reaches finger-warm temperature (around 45°C). Take off the heat.

4. 4

   Pour half of the warm milk over the chopped figs. Use an immersion blender to pulse briefly for 10 to 15 seconds, or mash thoroughly with a fork to break down the figs while keeping small textured pieces. Stir in the remaining warm milk until combined.

5. 5

   Divide the warm mixture evenly among the 4 dessert bowls. Cover the bowls tight with a clean tray or plastic wrap, then wrap with a thick kitchen towel to keep warm. Rest at room temperature undisturbed for 2 hours to let the milk set naturally.

6. 6

   Uncover the bowls and transfer to the refrigerator for at least 1 hour to cool completely. Before serving, sprinkle 60 g of chopped walnuts and 3 g of ground cinnamon over the tops. Serve cold in individual bowls with a freshly brewed cup of hot Turkish tea.

Serve with

Drink

Traditional Turkish Clove-Infused Brewed Tea

Turkish · 25 min