Malabi with Rose and Pistachio
Silky cornstarch pudding infused with rose water and cardamom, chilled and topped with strawberry sauce and crushed pistachios. A traditional Israeli dessert that feels elegant but requires just patient stirring and chilling.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 6g
Ingredients
- 2.5 cups whole milk
- ⅓ cup cornstarch
- ¼ cup sugar
- 1 tbsp rose water
- ¼ tsp ground cardamom
- ⅛ tsp salt
- 1 cup fresh strawberries
- 2 tbsp honey
- 1 tbsp lemon juice
- ½ cup shelled pistachios, roughly crushed
Instructions
- 1
Pour 0.5 cup cold milk into a small bowl. Whisk in cornstarch until smooth.
- 2
Chop strawberries into small pieces. Stir together with honey and lemon juice.
- 3
Pour remaining 2 cups milk into a medium saucepan over medium heat.
- 4
When steam rises and small bubbles form at the edges, whisk in sugar and salt.
- 5
Slowly pour cornstarch mixture into hot milk while whisking constantly.
- 6
Stir continuously for 8-10 minutes until the pudding thickens and coats the back of a spoon.
- 7
Remove from heat. Stir in rose water and ground cardamom until fragrant.
- 8
Pour malabi into serving bowls or glasses. Chill for at least 20 minutes.
- 9
Top each serving with strawberry compote and crushed pistachios.
Tools you’ll need
- medium saucepan
- small bowl
- whisk
- wooden spoon
- measuring cups and spoons
- serving bowls or glasses
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