In the winter you can make a hot version of this by ending the process on step 3. After, simply pour hot into a cup and sprinkle some cinnamon on it. Delicious!
- Cook Time
- Prep Time
1½ cup milk
⅓ cup sugar
½ cup cold water
3 tablespoon cornstarch
½ tablespoon rosewater
½ cup heavy cream
¼ cup sugar
¼ cup pomegranate juice
½ teaspoon rosewater
- Add milk and sugar to a small pan. Set on medium heat. Stir to dissolve sugar.
- Mix cornstarch and water in a separate bowl. Once the milk boils, turn the heat to low and add the cornstarch mixture. Stir to mix in the cornstarch. Simmer for 3-5 minutes until it has the consistency of cake batter. Stir often. Don’t worry if there are small cornstarch clumps, but try to mix them out.
- Remove from heat and add the rosewater and heavy cream. Whisk well to remove any clumps.
- Spoon into small cups and place in the refrigerator for several hours, or overnight.
- For the syrup (which is insanely delicious), add the sugar, pomegranate juice and rosewater to a small pan. Set to medium heat, stirring to dissolve the sugar. Let it bubble for 3 minutes. Allow syrup to come to room temperature before serving.
- Garnish the malabi by pouring some syrup, then shredded coconut and pistachios (or peanuts/walnuts).