Classic Malabi
A silky, refreshing Middle Eastern milk pudding infused with delicate rose water and topped with a vibrant, sweet syrup and crunchy nuts.
Ingredients
- •2 cups whole milk (480ml)
- •1/2 cup heavy cream (120ml)
- •1/4 cup cornstarch (35g)
- •1/3 cup granulated sugar (65g)
- •1 tablespoon rose water
- •1/4 cup grenadine or rose syrup
- •1/4 cup chopped unsalted pistachios
- •2 tablespoons shredded coconut (optional)
Instructions
- 1
In a small bowl, whisk the cornstarch with 1/2 cup of the cold milk until completely smooth and no lumps remain.
- 2
In a medium saucepan, combine the remaining milk, heavy cream, and sugar. Place over medium heat and stir until the sugar has dissolved.
- 3
Once the milk mixture begins to steam, slowly pour in the cornstarch slurry while whisking constantly to prevent clumping.
- 4
Continue to cook over medium-low heat, stirring continuously with a wooden spoon or spatula, until the mixture thickens to a custard-like consistency that coats the back of the spoon, about 5 to 8 minutes.
- 5
Remove from heat and stir in the rose water.
- 6
Divide the mixture evenly into four small bowls or ramekins.
- 7
Allow the puddings to cool to room temperature, then cover and refrigerate for at least 4 hours, or until fully set.
- 8
Just before serving, drizzle each bowl with a generous tablespoon of rose syrup or grenadine, and garnish with chopped pistachios and shredded coconut.
💡 Chef tips
- For a pareve version, substitute the milk and cream with full-fat canned coconut milk or a high-quality barista-style almond milk.
- The pudding can be made up to 2 days in advance; keep it covered in the refrigerator to prevent it from absorbing other fridge odors.
- If you prefer a firmer texture, you can increase the cornstarch by an additional teaspoon.
✅ How it should turn out
The finished Malabi should be velvety and smooth with a delicate floral aroma, offering a cooling contrast between the creamy pudding and the bright, sweet syrup.