Big Batch Malabi For A Crowd
Posted on: May 29, 2025. Updated on: May 29, 2025.
by Carolina Gelen
Big Batch Malabi
Table of Contents
You might not think of puddings and custards as part of the perfect-for-a-crowd dessert category, but this big batch malabi is here to change your mind. If you’re searching for an approachable, no-bake dessert to make for a potluck, dinner party, or brunch, malabi is your answer: a custardy milk pudding flavored with rose water, topped with rose water syrup, crunchy pistachios and coconut.
Reminiscent of panna cotta, the milk pudding has a silky, tender consistency that soaks up the floral rose water syrup. It’s one of those light, not-too-sweet desserts where every bite just gets better. You can serve the big batch malabi in individual cups or simply pour it in a large casserole dish and scoop it into bowls or glasses once set.
How to transport the malabi?
Once the pudding is set—in a casserole dish or in individual serving cups—cover the pudding with plastic wrap and stack the trays, if necessary. Store the syrup in squeeze bottles and close with a lid. Alternatively, pour the syrup in a glass bottle with a liquor pourer cap. Store the coconut and pistachios separately, in 2 different jars and everything should be ready to go! Right before serving, top with syrup and allow your guests to add the pistachios and coconut on top themselves for a streamlined process.
Looking for more perfect-for-a-crowd dessert ideas? Try:
Big Batch Malabi For A Crowd
Servings: 40
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Ingredients
Milk Pudding
- 300g (2 1/2 cups) cornstarch
- 3600g (15 cups) whole milk
- 1500g (6 1/4 cups) heavy cream
- 800g (4 cups) granulated sugar
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- 100g (7 tablespoons) rose water
Rose Water Syrup
- 500g (2 cups) pomegranate juice
- 50g (1/4 cup) lemon juice
- 350g (1 3/4 cups) granulated sugar
- 70g (5 tablespoons) rose water
Toppings
- 125g (1 cup) shelled pistachios
- 125g (1 1/2 cups) sweetened coconut flakes
Instructions
- Make enough room in the fridge to fit 2 large sheet pans. Arrange 36 to 40 small 3-ounce glasses in 2 large baking sheets or 2 disposable bakeware pans. Set aside.
- Make the milk pudding: In a large pot (at least 16-quarts), add the cornstarch. Gradually pour in 2 cups (480g) of milk, while constantly whisking, until the mixture is smooth and lump free. Add the remaining milk, heavy cream, sugar, cardamom, and salt. Whisk until combined.
- Place the pot over high heat. Using a large whisk, stir constantly until the mixture reaches a boil, about 25 to 35 minutes. Whisking constantly is crucial as it prevents the milk from burning at the bottom of the pot. Once the mixture reaches a boil, pour in the rose water and continue whisking for 3 to 5 minutes, until the pudding has thickened and is harder to mix. The pudding will reach a milkshake-like consistency.
- If the mixture has any lumps, pour it all through a sieve in another large pot.
- Using a ladle, divide the mixture in the 36 to 40 cups. Alternatively, you can pour the mixture in a pitcher and pour into cups directly. Place the pans (with the cups) in the fridge, until the pudding is set, for at least 4 hours.
- Make the syrup: In a medium pot, combine the pomegranate juice, lemon juice, and sugar. Bring to a boil and simmer for 5 to 8 minutes, until the sugar has dissolved. Remove off the heat and add the rosewater. Cool, then transfer to one or two squeeze bottles for easy distribution.
- Make the toppings: Heat the oven to 350°F(175°C). Coarsely chop the pistachios and add to a pan. Place in the oven and bake for 5 to 8 minutes, stirring occasionally, until toasted. Transfer to a separate container. To the same pan, add the coconut flakes. Bake for 4 to 6 minutes, stirring occasionally, until golden, fragrant and toasted. Set aside to cool.
- To serve, pour a thin layer of syrup on top of each glass. Top with a scoop of toasted pistachios and coconut.
