Malabi

Method

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1. Whisk the cornflour into 200 ml of the cold milk until completely smooth, with no lumps at all.

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2. Heat the remaining milk with the sugar, salt and cream until steaming but not boiling.

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3. Pour the cornflour slurry in while whisking constantly.

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4. Cook over medium heat, whisking without stopping, for 4 to 5 minutes until it thickens and just comes to a boil. It should coat the back of a spoon heavily.

   Mark done Start 4 min timer

5. Take it off the heat and stir in the rose water.

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6. Pour through a sieve into glasses or small bowls, filling them about three-quarters.

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7. Cool to room temperature, then refrigerate at least 3 hours until set.

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8. For the syrup, boil the sugar and water for 6 minutes, add the juice and lemon, cool, then stir in the rose water.

   Mark done Start 6 min timer

9. Spoon the cold syrup over each set pudding and finish with pistachios and coconut.

   Mark done

Chef’s Tips

• Dissolve the cornflour in cold milk first, thoroughly. Lumps never come out.
• Rose water off the heat. Boiling it away is the most common mistake.
• Strain into the glasses for a completely smooth top.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Strong cardamom coffee
• Fresh berries
• Mint tea

Storage & Reheating

Refrigerate up to 3 days, covered. Add the syrup and toppings when serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.