Description
Close your eyes and get transported to the Mediterranean with this rose water-scented dessert... Silky smooth, creamy milk pudding that feels like a cloud in your mouth, topped with a bright red raspberry syrup and crunchy pistachios
Ingredients
Units
Scale
For the milk pudding
- 2 cups of milk. Choose from whole or 2% cow's milk, unsweetened almond milk, or canned coconut milk
- 2 tbsp rice flour or cornstarch
- 1/3 cup plus 1 tsp granulated sugar
- 2 tsp rose water
For Raspberry Syrup
- 1/3 cup freeze-dried raspberries
- 2 tbsp agave, honey or maple syrup
- 1/4 tsp rose water
For the topping
- 2 tbsp raw pistachios, chopped
Instructions
- In a medium saucepan, combine your milk of choice, sugar, and rose water. Whisk until sugar is completely dissolved.
- Laddle 1/4 cup of the warm milk into a heat-proof glass bowl or glass measuring cup and add cornstarch or rice flour. Whisk well until dissolved and add to the sauce pan with milk.
- Cook at medium heat, stirring often, until it starts to thicken and coats the back of a spoon. Turn off the heat and let cool it slightly.
- Spoon the Malabi into single-serve containers. Place in the fridge for about an hour to set.
- While the Malabi sets, prepare the raspberry syrup.
- Grind the dried raspberries to a powder with a spice grinder.
- In a small bowl, mix raspberry powder, agave, honey or maple syrup, and rose water.
- Spoon on top of the malabi and top with pistachios.
Notes
- Optional toppings: pomegranate seeds, edible rose petals, shredded coconut, almonds, pistachios.
- Calories are calculated with unsweetened almond milk and rice flour.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup made with almond milk
- Calories: 155
- Sugar: 23.9 g
- Sodium: 93.6 mg
- Fat: 3.2 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 30.3 g
- Fiber: 0.5 g
- Protein: 1.8 g
- Cholesterol: 0 mg