Malabi

Ingredients

Instructions

1. 1

   Set out 2 small serving glasses or bowls. In a small saucepan, whisk the cornstarch with about 60 ml of the milk until completely smooth with no lumps, then whisk in the remaining milk, sugar, and salt. Smoothly dispersing the cornstarch before heating prevents a grainy pudding.

2. 2

   Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to the consistency of pourable custard, 4-6 minutes. Once it begins to bubble, cook for 30 seconds more to fully activate the starch and remove any raw taste; do not let it boil hard or it may catch on the bottom.

3. 3

   Remove from the heat and immediately stir in the rose water. Divide the pudding between the glasses and lightly tap them on the counter to level the surface.

4. 4

   Let the malabi stand for about 5 minutes to lose excess heat, then top with the pomegranate arils, chopped pistachios, and desiccated coconut. Serve warm-soft, or chill later if you prefer a firmer, traditional texture.

Nutrition per serving

Notes

• •To stay within 15 minutes, this version is served after a brief stand; for a classic fully chilled malabi, refrigerate for 2-3 hours after step 3 before topping and serving.
• •Rose water varies in strength. Start with 1 1/2 tsp if your brand is very potent, then adjust next time.
• •For the silkiest texture, strain the pudding through a fine sieve before portioning if any lumps form.

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