Vanilla Rose Malabi
A silky, fragrant Middle Eastern milk pudding delicately scented with rose water and vanilla, topped with crunchy pistachios.
Ingredients
- •2 cups whole milk (480ml)
- •1 cup heavy cream (240ml)
- •1/3 cup cornstarch (40g)
- •1/3 cup granulated sugar (65g)
- •1 teaspoon vanilla bean paste or pure vanilla extract
- •1 tablespoon rose water
- •2 tablespoons finely chopped unsalted pistachios for garnish
- •2 tablespoons unsweetened desiccated coconut or dried rose petals for garnish
- •2 tablespoons grenadine or rose syrup for serving (optional)
Instructions
- 1
In a medium bowl, whisk together half a cup of the cold milk and the cornstarch until completely smooth and free of lumps.
- 2
In a medium saucepan, combine the remaining milk, heavy cream, and granulated sugar.
- 3
Heat the saucepan over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm, but not boiling.
- 4
Whisk the cornstarch slurry once more to ensure it hasn't settled, then slowly pour it into the warm milk mixture while whisking constantly.
- 5
Cook the mixture over medium-low heat, stirring continuously with a whisk or wooden spoon, until it thickens into a smooth, custard-like consistency that coats the back of the spoon, about 5 to 7 minutes.
- 6
Remove the saucepan from the heat and gently stir in the vanilla bean paste and rose water.
- 7
Pour the warm pudding mixture evenly into four individual serving glasses, ramekins, or small bowls.
- 8
Allow the puddings to cool slightly at room temperature, then cover them loosely with plastic wrap and refrigerate for at least 3 hours until completely set.
- 9
Just before serving, garnish each malabi with chopped pistachios, dried rose petals or desiccated coconut, and a light drizzle of rose syrup or grenadine if desired.
💡 Chef tips
- To make this recipe strictly pareve for a meat meal, substitute the whole milk and heavy cream with full-fat canned coconut milk and almond milk.
- Malabi can be made up to 2 days in advance and kept covered in the refrigerator, making it an ideal make-ahead dessert for dinner parties.
- Be careful not to add too much rose water, as its floral intensity can quickly overpower the delicate vanilla flavor.
✅ How it should turn out
The finished malabi is ultra-smooth, creamy, and gently trembles on the spoon, offering a soothing floral aroma and a sweet, refreshing taste balanced by the crunch of pistachios.