Malabi — Milk Pudding
Posted on: May 29, 2025. Updated on: May 29, 2025.
by Carolina Gelen
Malabi
Table of Contents
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 and cardamom, 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.
Looking for more perfect-for-a-crowd dessert ideas? Try:
- cranberry tiramisu
- date caramel babka
- sweet lemon rolls
- very berry crinkle cake
- cranberry pudding
- pumpkin spice honeycomb cake
- coffee jelly with salted caramel whipped cream
- big batch malabi for a crowd
Malabi — Milk Pudding
Servings: 40
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Ingredients
Milk Pudding
- 60g (1/2 cup) cornstarch
- 720g (3 cups) whole milk
- 300g (1 1/4 cups) heavy cream
- 150g (3/4 cup) granulated sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 20g (1 1/2 tablespoons) rosewater
Rose Water Syrup
- 120g (1/2 cups) pomegranate juice
- 8g (1 teaspoons) lemon juice
- 84g (1/3 cup plus 2 tablespoons) granulated sugar
- 14g (1 tablespoon) rose water
Toppings
- 30g (1/4 cup) shelled pistachios
- 25g (1/3 cup) sweetened coconut flakes
Instructions
- Arrange 8 x 3-ounce cups on a baking sheet.
- Make the pudding: In a medium pot add the cornstarch. Gradually pour in 1 cup (240g) 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 medium-high heat. Using a whisk, stir constantly until the mixture reaches a boil, about 10 to 15 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 1 minute, until the pudding has thickened. The pudding will reach a milkshake-like consistency.
- Place a mesh sieve over a pitcher or another pot. Pour the malabi milk pudding through the sieve to remove any lumps.
- Using a ladle or the pitcher, divide the mixture in the 8 glasses. Place the glasses in the fridge, until the milk 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 completely.
- 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.
