Classic Malabi
A silky, refreshing Middle Eastern milk pudding scented with rose water and topped with crunchy nuts and sweet syrup.
Ingredients
- •2 cups whole milk (480ml)
- •1 cup heavy cream (240ml)
- •1/3 cup cornstarch (45g)
- •1/3 cup granulated sugar (65g)
- •1 tablespoon rose water
- •1/4 cup pomegranate syrup or grenadine
- •1/4 cup chopped roasted pistachios
- •2 tablespoons shredded coconut
Instructions
- 1
In a small bowl, whisk the cornstarch with 1/2 cup of the cold milk until completely smooth and lump-free.
- 2
In a medium saucepan, combine the remaining milk, heavy cream, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
- 3
Slowly pour the cornstarch mixture into the simmering milk, whisking constantly to prevent lumps.
- 4
Continue to cook over medium-low heat, stirring continuously with a wooden spoon or spatula, for about 5 to 8 minutes until the mixture thickens to a custard-like consistency that coats the back of the spoon.
- 5
Remove from heat and stir in the rose water.
- 6
Divide the mixture evenly into four small bowls or ramekins.
- 7
Let the puddings cool to room temperature, then cover and refrigerate for at least 3 hours, or until completely set and chilled.
- 8
Just before serving, drizzle each bowl with pomegranate syrup and garnish with chopped pistachios and shredded coconut.
💡 Chef tips
- For a dairy-free version, you can substitute the milk and cream with full-fat canned coconut milk.
- Malabi is best made at least 4 hours in advance, as the texture improves significantly after chilling.
- If you prefer a stronger floral note, you can add an extra teaspoon of rose water, but do so gradually to avoid an overpowering perfume taste.
✅ How it should turn out
The finished Malabi should be velvety and firm enough to hold its shape, with a delicate floral aroma and a perfect balance between the creamy pudding and the tart, crunchy toppings.