ROSE WATER PUDDING
Serves 4
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Ingredients
  1. 2 cups milk
  2. 6 tbsp. cornstarch
  3. 1 tbsp. rose water
  4. 1⁄2 cup whipping cream
  5. 3⁄4 cup sugar
  6. 1⁄8 tsp. red food coloring
  7. 1 tbsp. roughly chopped toasted pistachio nuts
  8. 2 tsp. shredded coconut
Instructions
  1. In a small bowl, whisk together 1 cup of the milk, the cornstarch, and 1⁄2 tbsp. of the rose water until the cornstarch dissolves completely; set cornstarch mixture aside. In a 2-qt. saucepan bring the remaining milk, the cream, and 1⁄2 cup sugar to a simmer over medium heat. Whisk in the reserved cornstarch mixture. Cook, stirring constantly, until the pudding thickens, approximately 4 minutes. Pour the pudding into four 5-oz. serving dishes. Let the mixture cool to room temperature, cover with plastic wrap, and refrigerate until chilled, about 2 hours.
  2. Meanwhile, bring the remaining sugar and 1⁄4 cup of water to a boil in a 1-qt. saucepan. Stir in the remaining rose water and the food coloring to make a syrup. To serve malabi, top each pudding with the rose water syrup, the pistachios, and the coconut.
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