Vanilla Rose Malabi
A silky, refreshing Middle Eastern milk pudding infused with delicate floral notes and topped with a vibrant syrup.
Ingredients
- •2 cups whole milk
- •1 cup heavy cream
- •1/3 cup cornstarch
- •1/3 cup granulated sugar
- •1 teaspoon pure vanilla extract
- •1 tablespoon rose water
- •1/4 cup chopped unsalted pistachios for garnish
- •2 tablespoons dried edible rose petals for garnish
- •1/4 cup pomegranate syrup or grenadine for serving
Instructions
- 1
In a small bowl, whisk the cornstarch with 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. Heat over medium heat, stirring occasionally until the sugar has dissolved and the mixture begins to steam.
- 3
Slowly pour the cornstarch mixture into the saucepan while whisking constantly to prevent lumps from forming.
- 4
Continue to cook over medium-low heat, stirring continuously with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon, about 5 to 7 minutes.
- 5
Remove the saucepan from the heat and stir in the vanilla extract and rose water.
- 6
Pour the pudding into four individual ramekins or small glass bowls.
- 7
Let the puddings cool to room temperature, then cover and refrigerate for at least 4 hours, or until completely set and chilled.
- 8
Before serving, drizzle each pudding with pomegranate syrup and garnish with chopped pistachios and dried rose petals.
💡 Chef tips
- For a dairy-free version, you can substitute the milk and cream with full-fat canned coconut milk, though the flavor profile will be slightly tropical.
- Malabi is best made at least 6 hours in advance, as it needs ample time to firm up in the refrigerator.
- If you prefer a stronger floral aroma, add an extra half-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, offering a delicate floral aroma balanced by the sweet, tangy syrup and the satisfying crunch of pistachios.