Malabi (Milk pudding) with pomegranate syrup

Step 1/4

• 25 g pistachios
• 50 ml whole milk
• 1 tbsp rose water
• 25 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

• 200 ml whole milk
• 25 g sugar
• 75 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.

Step 4/4

• pomegranate syrup (for serving)
• ground cardamom (for serving)
• edible rose petals (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!

Enjoy your meal!