Malabi
A silky Middle Eastern milk pudding thickened with cornstarch and rose water, topped with strawberry and pistachio. Creamy, aromatic, and surprisingly simple.
- Total time
- 20 min
- Servings
- 4
- Calories
- 178
- Protein
- 5g
Ingredients
- 2 cups whole milk
- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 1 tablespoon rose water
- 150 grams fresh strawberries
- 30 grams roasted salted pistachios
Instructions
- 1
Pour 0.5 cup of milk into a small bowl, then sprinkle the cornstarch on top and stir with a fork until the cornstarch is completely dissolved with no lumps, about 30 seconds.
- 2
Slice the strawberries lengthwise from the stem end through the tip into quarter-inch-thick slices, placing them on a plate as you finish each strawberry.
- 3
Place the pistachios in a small plastic bag, seal it, and crush them with the bottom of a heavy cup into pieces the size of small peas, leaving some slightly larger for texture.
- 4
Pour the remaining 1.5 cups of milk and 3 tablespoons of sugar into a medium saucepan and place it over medium heat, stirring occasionally until the sugar dissolves completely, about 3 minutes.
- 5
Once the milk is steaming (small bubbles form around the edge but it's not boiling), pour the cornstarch mixture into the saucepan while stirring constantly with a whisk to prevent lumps.
- 6
Continue stirring with a whisk over medium heat until the pudding thickens to the consistency of heavy cream and coats the back of a spoon, about 4 minutes.
- 7
Remove the saucepan from heat and stir in 1 tablespoon of rose water, mixing until the aroma is evenly distributed throughout the pudding.
- 8
Divide the warm pudding equally among four serving bowls or cups, pouring it so it fills each container about three-quarters full.
- 9
Refrigerate the bowls until the pudding is completely chilled and set, about 6 hours, or until you are ready to serve.
- 10
Just before serving, arrange the strawberry slices in a single layer across the top of each pudding, slightly overlapping them like roof shingles.
- 11
Scatter the crushed pistachios evenly over the strawberries in a light, even layer that covers the surface.
Tools you’ll need
- small bowl
- fork
- cutting board
- paring knife
- small plate
- small plastic bag or ziplock bag
- heavy cup
- medium saucepan
- whisk
- four serving bowls or cups
- spoon
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