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Muhallebi Calories
Milk-based, light dessert, low fat, traditional Turkish cuisine
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Muhallebi (150 g) has 143 calories. That works out to 95 calories per 100 g. It contains 25.2 g of carbs, 4.7 g of protein, 3.2 g of fat and 0 g of fiber. Its 0.5 µg of B12 covers 19% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
What is Muhallebi?
Muhallebi is a traditional Turkish milk pudding, made by thickening milk with sugar and starch or rice flour. Some versions include a subtle flavouring such as rose water, while others keep the taste simple and milky.
Served chilled and eaten with a spoon, it has a smooth, softly set texture and a gentle sweetness. In Turkey it is often enjoyed after a meal or with tea, commonly finished with cinnamon; it also fits easily into a dessert spread elsewhere. Muhallebi provides some protein from the milk, but is mainly a source of carbohydrate. For a lighter serving, keep the portion modest and use cinnamon or a small sprinkle of nuts for topping.
Muhallebi Nutrition Facts
Selected: 100 g
95
KCAL / 100G
Carbs
16.8g
· 6% DV
Protein
3.1g
· 6% DV
Fat
2.1g
· 3% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 13% · Fat 19%
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Muhallebi Vitamins & Minerals
Vitamins
B12
0.3µg · 13% DV
B2
0.13mg · 10% DV
B5
0.4mg · 8% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
90mg · 13% DV
Calcium
110mg · 11% DV
Iodine
8µg · 5% DV
Potassium ⭐
150mg · 4% DV
How Nutritious Is Muhallebi?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Muhallebi Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Muhallebi
To burn the 95 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Muhallebi Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Muhallebi Contain Allergens?
Contains these allergens:
Which Diets Is Muhallebi Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Muhallebi Fat Profile
SATURATED
1.3g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Frequently Asked Questions About Muhallebi
What is muhallebi made of?
Muhallebi is a softly set milk pudding usually made with milk, sugar and a starch thickener. Recipes vary: some add vanilla or a little rose water, while cinnamon, nuts or fruit may be added when serving.
How do you make muhallebi at home?
To make muhallebi, whisk starch into some cold milk until smooth, then combine it with the remaining milk and sugar. Cook while stirring until thickened, pour into serving dishes and chill until set.
Is muhallebi the same as Turkish rice pudding?
No. Muhallebi is typically thickened with starch and has a smooth texture, while Turkish rice pudding, sütlaç, contains rice and is usually more substantial and slightly grainy. They are separate milk-based desserts.
Where does muhallebi come from?
Muhallebi is a traditional milk pudding associated with Turkish and wider Middle Eastern cuisines. Its history is linked to the cuisines of the former Ottoman world, so it is enjoyed in several countries under related names and variations.
Is muhallebi served warm or cold?
Muhallebi is usually served chilled. Cooling lets its starch-thickened texture settle, making it smooth and spoonable; cover the dishes while they chill so the surface does not dry out or pick up refrigerator odors.
What thickens muhallebi?
Starch thickens muhallebi, most commonly cornstarch, though recipes may use wheat starch. Mix it with cold milk before cooking so it disperses evenly, then stir the pudding as it heats to prevent lumps.
Why did my muhallebi not set?
Muhallebi may stay loose if it was not cooked long enough for the starch to thicken, or if the starch was not measured or mixed evenly. Bring it to a gentle boil while stirring, then let it cool fully.
What toppings go well with muhallebi?
Cinnamon, crushed pistachios and hazelnuts are classic toppings for muhallebi. Rose petals, fresh fruit or a little shredded coconut also work; add crunchy toppings just before serving so they do not soften in the pudding.
Can you freeze muhallebi?
You can freeze muhallebi, but thawing often makes its texture watery or grainy because the milk pudding separates. For the smoothest result, refrigerate it and serve it chilled rather than freezing it.
How should leftover muhallebi be stored?
Store leftover muhallebi covered in the refrigerator, ideally in its serving dish or an airtight container. Keep it out of the heat and eat it soon; discard it if its smell, appearance or texture changes.
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Nutrition data compiled from USDA FoodData Central and scientific sources.