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Rose and Pistachio Malabi

by Nouha Elmasri (follow)
Journalism graduate, die-hard foodie and aspiring writer.
Coconut (162)      Pudding (124)      Middle Eastern (31)      Pistachios (14)      Rosewater (1)     


malabi


Malabi is a luscious milk pudding popular throughout the Middle East for its lightness and simplicity.

Thickened with cornflour, not egg, this light, creamy dessert is perfectly accented by the exotic flavours of pistachio and coconut, and tinged with the delicate floral flavour of rose.


Preparation Time: 5 minutes
Cooking Time: 20 - 25 minutes (plus 4 hours refrigeration time)
Makes: 4 servings

Ingredients
2 cups milk
5 tbls cornflour
1 tsp rosewater
cup thickened cream
3 tbls sugar
4 tbls desiccated coconut
cup pistachios, roughly chopped

Rosewater Syrup
cup sugar
1 cup water
2 tbls rosewater
1 tsp lemon juice
Red food colouring (optional)


Method



malabi


For the pudding, place cup of milk in a bowl, add the cornflour and rosewater and stir until a smooth mixture forms, set aside.



malabi


In a pot, add the remaining milk, cream and sugar. Cook over a moderate - high heat until boiling, while stirring constantly.



malabi


Turn the heat to low and add the cornflour mixture to the pot. Stir constantly for 2-3 minutes until the mixture thickens. You are after a yoghurt like consistency.



cup


Pour mixture into serving bowls or glasses and set aside to cool at room temperature for 30 minutes before transferring to the fridge for at least 4 hours.



cup


Meanwhile, for the rosewater syrup, place sugar, water and lemon juice in a saucepan over a high heat and allow to boil for 10-12 minutes or until thick and syrupy. Add the rosewater and a few drops of red food colouring and stir lightly to combine. Set aside to cool.



cup


To serve, pour a few tablespoons of rosewater syrup over the puddings. Top each with a tablespoon of coconut and sprinkle with the chopped pistachios.



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Categories
#Pudding
#Rosewater
#Pistachios
#Coconut
#Middle Eastern
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