Description
Malabi is a silky Middle Eastern dairy-free pudding flavored with fragrant rose water and topped with a sweet syrup, crunchy nuts, and shredded coconut. This light and refreshing dessert is perfect for warm weather and those avoiding dairy, offering a smooth, delicate texture and a beautifully aromatic flavor.
Ingredients
Malabi Pudding
- 2 cups almond milk (or coconut milk)
- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 1 teaspoon rose water
Toppings
- Rose syrup or honey
- Chopped pistachios
- Shredded coconut
- Pomegranate seeds (optional)
Instructions
- Prepare the base mixture: In a medium saucepan, whisk together the almond milk, cornstarch, and sugar until completely smooth, ensuring no lumps remain.
- Cook the pudding: Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or spoon to prevent lumps and burning. Continue until the mixture thickens to a creamy, pudding-like consistency, about 8-10 minutes.
- Add rose water: Remove the saucepan from heat and stir in the rose water gently to infuse the pudding with its floral aroma without boiling off the delicate flavor.
- Pour and chill: Pour the pudding evenly into serving cups or bowls. Let them cool to room temperature briefly, then refrigerate for at least 2 hours to allow the malabi to set fully.
- Serve with toppings: Before serving, generously drizzle rose syrup or honey on top, then sprinkle with chopped pistachios, shredded coconut, and optional pomegranate seeds for added texture and flavor contrast.
Notes
- Adjust the amount of rose water according to your preference for a more or less intense floral flavor.
- Using coconut milk instead of almond milk will give the pudding a richer and creamier texture.
- Rose syrup can be substituted with honey if preferred, but keep in mind that honey is not vegan.
- Ensure constant stirring during cooking to prevent lumps and sticking to the pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
