Malabi

Malabi (Milk Pudding with Rose Syrup)

A classic Middle Eastern street dessert: delicate cornstarch-thickened milk pudding served chilled, drenched in rose- or raspberry-scented syrup and topped with crushed peanuts and shredded coconut.

Prep

10 min

Cook

15 min

Total

25 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •1000 ml (4 cups) whole milk, full-fat for the creamiest set; coconut milk can replace up to half for a richer version
• •80 g (⅔ cup) cornstarch
• •100 g (½ cup) granulated sugar
• •1 pinch salt
• •15 ml (1 tbsp) rose water, use food-grade rosewater; start with less and adjust to taste
• •5 ml (1 tsp) orange blossom water, optional, but traditional alongside rosewater
• •120 ml (½ cup) water, for the syrup
• •80 g (⅓ cup) granulated sugar, for the syrup
• •30 ml (2 tbsp) rose syrup or raspberry syrup, Gul e Gulab or a good-quality rose syrup; raspberry coulis also works
• •60 g (½ cup) unsalted roasted peanuts, crushed; almonds or pistachios are common substitutes
• •40 g (½ cup) unsweetened shredded coconut
• •1 tsp ground cinnamon, optional, for dusting

Steps

1. 1 In a small bowl, whisk the cornstarch with about 120 ml (½ cup) of the cold milk until completely smooth with no lumps.
2. 2 Pour the remaining milk into a heavy-bottomed saucepan, add the sugar and salt, and heat over medium until the sugar dissolves and the milk is steaming and just beginning to bubble at the edges — do not let it boil vigorously.
3. 3 Stir the cornstarch slurry once more and slowly pour it into the hot milk, whisking constantly to prevent lumps from forming.
4. 4 Reduce the heat to medium-low and continue to whisk gently but constantly for 4–6 minutes, until the mixture thickens noticeably and coats the back of a spoon. It should resemble a thin pouring custard; remember it will set firmer as it chills.
5. 5 Off the heat, stir in the rose water and orange blossom water (if using). Taste and add a little more rose water if you want a stronger floral note.
6. 6 Divide the pudding among 6 small glasses or bowls and let cool at room temperature for about 20 minutes, then cover and refrigerate for at least 2 hours until fully set and thoroughly chilled.
7. 7 While the pudding chills, make the syrup: combine the 120 ml water and 80 g sugar in a small saucepan, bring to a simmer, and cook for 3–4 minutes until the sugar has dissolved and the syrup has thickened slightly. Stir in the rose or raspberry syrup off the heat and let cool completely.
8. 8 Just before serving, lightly crush the roasted peanuts with the back of a heavy knife or in a small food processor so you have a mix of fine crumbs and small pieces.
9. 9 To serve, pour a generous spoonful of the rose syrup over each chilled pudding, then scatter with the crushed peanuts, shredded coconut, and a light dusting of cinnamon if using. Serve cold.