Classic Malabi
A silky, refreshing Middle Eastern milk pudding topped with fragrant rose syrup and crunchy toppings for the perfect balance of textures.
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
- •4 tablespoons rose syrup (or grenadine)
- •1/4 cup crushed unsalted pistachios
- •2 tablespoons shredded coconut
Instructions
- 1
In a small bowl, whisk the cornstarch with about 1/2 cup of the cold milk until completely smooth and free of lumps.
- 2
In a medium saucepan, combine the remaining milk, heavy cream, and sugar. Place over medium heat and stir until the sugar dissolves and the mixture begins to steam.
- 3
Slowly pour the cornstarch slurry into the saucepan while whisking constantly to prevent clumping.
- 4
Continue to cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens significantly and 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 glasses or ramekins.
- 7
Let the puddings cool to room temperature, then cover and refrigerate for at least 4 hours, or until set and firm.
- 8
Before serving, drizzle each pudding with a tablespoon of rose syrup and garnish with crushed pistachios and shredded coconut.
💡 Chef tips
- For a dairy-free version, substitute the milk and cream with full-fat canned coconut milk, though the flavor profile will shift slightly.
- Make the pudding a day in advance; it keeps perfectly in the refrigerator for up to 3 days when tightly covered with plastic wrap.
- If you prefer a stronger floral note, add an extra teaspoon of rose water, but be careful not to overdo it as it can become soapy.
✅ How it should turn out
The finished Malabi should be velvety and firm with a delicate, floral aroma and a cooling, creamy taste that contrasts beautifully with the sweet syrup and crunchy nuts.