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Silky Malabi Rose Milk Cups with Pistachios and Rose Water
Silky Malabi Rose Milk Cups are a creamy chilled pudding with rose water, pistachios and crunchy toppings. This easy make-ahead dessert is perfect for summer gatherings, dinner parties and sweet cravings.
Additional Information
- Can this be frozen? Freezing isn’t recommended. The cornstarch-based pudding can become watery, grainy or slightly separated after thawing, so it’s much better made fresh and chilled.
- How long can it be stored and how? Store the pudding covered in the refrigerator for up to 3 to 4 days. Keep the toppings separate when possible, especially fresh fruit and anything crunchy, and add them just before serving.
- Can whole milk be substituted? Yes. You can use 2% milk, although the pudding will be slightly less rich. I wouldn’t recommend skim milk if you want the same creamy texture.
- Can the heavy cream be substituted? Half and half can work if that’s what you have, although the finished pudding will be lighter. For a richer pudding, keep the heavy cream.
- Can rose water be substituted? For a different flavour, try 1 tsp vanilla extract or a small amount of orange blossom water. The flavour will change, but both work nicely with the milk and nut toppings.
- What if the pudding becomes lumpy? Take it off the heat and whisk firmly. If it’s still lumpy, you can pass it through a fine mesh sieve before portioning it. The best prevention is making sure the cornstarch is completely dissolved in the cold whole milk.
- What if the pudding gets too thick? Whisk in a small splash of milk while the pudding is still warm. Add it gradually because you can always loosen it, but you can’t easily thicken it again without adding more cornstarch.
Why You Will Love and Enjoy Silky Malabi Rose Milk Cups
- The texture is creamy and spoonable, without being overly heavy.
- Rose water gives the pudding a delicate floral flavour while pistachios and other toppings add plenty of contrast.
- It’s a make-ahead dessert, so you can get it into the fridge well before you need it.
Silky Malabi Rose Milk Cups
- Prep Time: 10 minutes
- Refrigerate: 3 hours
- Cook Time: 12 minutes
- Total Time: 3 hours 22 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Desserts
- Method: Easy
Description
Silky Malabi Rose Milk Cups are a cool, creamy dessert with just enough rose water to make them fragrant without tasting like perfume. They’re simple to make, need only a handful of ingredients, and are even better after a proper chill in the fridge.
Ingredients
- 4 cups whole milk, divided
- 3/4 cup cornstarch
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tbsp rose water
- Pistachios, slivered almonds, toasted desiccated coconut, dried cranberries, dried apricots or fruit, for topping
Instructions
- Pour 1 cup whole milk into a bowl and slowly whisk in 3/4 cup cornstarch. Keep whisking until the cornstarch has completely dissolved and there are no little lumps hiding at the bottom. Don’t use warm milk here, as the cornstarch can start thickening before you’re ready.
- Add the remaining 3 cups whole milk, 1 cup heavy cream, and 1/2 cup sugar to a medium saucepan.
- Heat over medium heat, stirring occasionally, until the mixture is steaming and just reaches a gentle simmer. You don’t need a hard boil.
- Give the milk and cornstarch slurry another good stir, then slowly pour it into the hot milk mixture while whisking constantly.
- Turn the heat to low and keep whisking for about 5 to 8 minutes, until the pudding becomes noticeably thick and smooth. It should coat the back of a spoon and leave a clear line when you run your finger through it.
- Remove the saucepan from the heat and stir in 1 tbsp rose water. Taste carefully once it has cooled slightly. If your rose water is particularly strong, you may find that a little less would suit you better next time.
- Pour the hot pudding into 8 small serving glasses or dishes.
- Let them cool at room temperature until they’re no longer hot, then cover and refrigerate for at least 3 hours, or until thoroughly chilled and set.
- Top each serving with pistachios, slivered almonds, toasted desiccated coconut, dried cranberries, dried apricots, or fresh fruit. Use a mix of something crunchy with something fruity, but use whatever you have in the cupboard.
Notes
Prepared, tried, and tested by Preshana
Malabi cups are individual, chilled portions of malabi (also spelled muhallebi), a silky, creamy Middle Eastern milk pudding that is traditionally scented with rose water or orange blossom water.
Silky Malabi Rose Milk Cups give a classic chilled pudding a delicate floral twist, with rose water adding fragrance and pistachios, almonds, coconut or fruit bringing texture. The creamy texture, make-ahead timing and simple preparation make this an easy dessert to crave when something cool and elegant is in order.
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That looks incredible!
Thanks, something different, hope you enjoy it