Classic Malabi
A silky, refreshing Middle Eastern milk pudding scented with rose water and topped with a vibrant, sweet syrup.
Ingredients
- •3 cups whole milk
- •1/3 cup cornstarch
- •1/4 cup granulated sugar
- •1 tablespoon rose water
- •1/4 cup grenadine syrup or rose syrup
- •1/4 cup chopped unsalted 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 2 1/2 cups of milk and the sugar. Heat over medium heat, stirring occasionally, until the milk is hot but not boiling.
- 3
Slowly pour the cornstarch mixture into the hot milk while whisking constantly to prevent lumps.
- 4
Continue to cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens to a custard-like consistency, about 5 to 8 minutes.
- 5
Remove from heat and stir in the rose water.
- 6
Pour the mixture into four individual glass ramekins or dessert bowls.
- 7
Let the puddings cool to room temperature, then cover and refrigerate for at least 4 hours, or until fully set and chilled.
- 8
Just before serving, drizzle each bowl with a tablespoon of grenadine or rose syrup and garnish with chopped pistachios and shredded coconut.
💡 Chef tips
- For a dairy-free version, you can substitute the whole milk with full-fat canned coconut milk, which adds a lovely tropical richness.
- The pudding can be made up to two days in advance; just keep it refrigerated and add the toppings right before serving to keep the nuts crunchy.
- If you prefer a stronger floral aroma, you can 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 smooth, with a delicate floral fragrance and a beautiful contrast between the creamy white pudding and the bright red syrup.