Malabi (Milk pudding) with pomegranate syrup

Based on 6 ratings
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Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-4+
500 ml whole milk
50 g pistachios
2 tbsp rose water
50 g starch
50 g sugar
150 ml heavy cream
pomegranate syrup (for serving)
ground cardamom (for serving)
edible rose petal (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl
  • whisk
  • pot

Nutrition per serving

Cal
362
Protein
8 g
Fat
23 g
Carb
32 g
  • Step 1/4

    Finely chop pistachios and set aside. Add some of the milk, all of the rose water, and starch to a bowl and whisk to combine.
    • 50 g pistachios
    • 100 ml whole milk
    • 2 tbsp rose water
    • 50 g starch
    • cutting board
    • knife
    • bowl
    • whisk

    Finely chop pistachios and set aside. Add some of the milk, all of the rose water, and starch to a bowl and whisk to combine.

  • Step 2/4

    Add remaining milk, sugar, and heavy cream to a pot over medium heat and stir to combine. Stir in milk and starch mixture and heat until the mixture thickens. Stir constantly to prevent any lumps from forming.
    • 400 ml whole milk
    • 50 g sugar
    • 150 ml heavy cream
    • pot

    Add remaining milk, sugar, and heavy cream to a pot over medium heat and stir to combine. Stir in milk and starch mixture and heat until the mixture thickens. Stir constantly to prevent any lumps from forming.

  • Step 3/4

    Fill milk pudding into glasses and refrigerate for approx. 2 hrs. or until the puddings are firm.

    Fill milk pudding into glasses and refrigerate for approx. 2 hrs. or until the puddings are firm.

  • Step 4/4

    Before serving, remove milk puddings from the fridge. Pour pomegranate syrup on top and sprinkle with ground cardamom, chopped pistachios, and edible rose petals. Enjoy!
    • pomegranate syrup (for serving)
    • ground cardamom (for serving)
    • edible rose petal (for serving)

    Before serving, remove milk puddings from the fridge. Pour pomegranate syrup on top and sprinkle with ground cardamom, chopped pistachios, and edible rose petals. Enjoy!