In the winter you can make a hot version of this by ending the process on step 3. After, simply pour hot into a cup and sprinkle some cinnamon on it. Delicious!
Malabi – Rosewater Pudding With Pomegranate Syrup
Servings
4 Servings
Ingredients
- 1½ cup milk
- ⅓ cup sugar
- ½ cup cold water
- 3 tablespoon cornstarch
- ½ tablespoon rosewater
- ½ cup heavy cream
- ¼ cup sugar
- ¼ cup pomegranate juice
- ½ teaspoon rosewater
Instructions
- Add milk and sugar to a small pan. Set on medium heat. Stir to dissolve sugar.
- Mix cornstarch and water in a separate bowl. Once the milk boils, turn the heat to low and add the cornstarch mixture. Stir to mix in the cornstarch. Simmer for 3-5 minutes until it has the consistency of cake batter. Stir often. Don’t worry if there are small cornstarch clumps, but try to mix them out.
- Remove from heat and add the rosewater and heavy cream. Whisk well to remove any clumps.
- Spoon into small cups and place in the refrigerator for several hours, or overnight.
- For the syrup (which is insanely delicious), add the sugar, pomegranate juice and rosewater to a small pan. Set to medium heat, stirring to dissolve the sugar. Let it bubble for 3 minutes. Allow syrup to come to room temperature before serving.
- Garnish the malabi by pouring some syrup, then shredded coconut and pistachios (or peanuts/walnuts).
Can the cups be frozen or is the pudding too delicate for that?
Good question, I am not sure but I don’t think it would be ideal.
I’ve never had it with pomegranate before, only rose syrup. I didn’t like it, I’ll be doing rose syrup from now on.
Sure, I don’t see why not.
Would layering the malabi and pomegranate syrup work?