I met the women who supposedly developed the recipe for the book- Ruth Oliver, who taught at the cooking course I was attending and who contributed to the New Book of Israeli Food. She also taught us how to make sushi!
Rose Water Pudding
This pudding, a cool, sweet, and subtly flavored snack that originated in Turkey, is based on a recipe in The Book of New Israeli Food by Janna Gur (Schocken Books, 2007). You can reduce the amount of rose water in this preparation to achieve a more understated flavor.
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Credit: André Baranowski
6 tbsp. cornstarch
1 tbsp. rose water
1/2 cup whipping cream
3/4 cup sugar
1/8 tsp. red food coloring
1 tbsp. roughly chopped toasted
pistachio nuts
2 tsp. shredded coconut
1. In a small bowl, whisk together 1 cup of the milk, the cornstarch, and 1/2 tbsp. of the rose water until the cornstarch dissolves completely; set cornstarch mixture aside. In a 2-qt. saucepan bring the remaining milk, the cream, and 1/2 cup sugar to a simmer over medium heat. Whisk in the reserved cornstarch mixture. Cook, stirring constantly, until the pudding thickens, approximately 4 minutes. Pour the pudding into four 5-oz. serving dishes. Let the mixture cool to room temperature, cover with plastic wrap, and refrigerate until chilled, about 2 hours.
2 Meanwhile, bring the remaining sugar and 1/4 cup of water to a boil in a 1-qt. saucepan. Stir in the remaining rose water and the food coloring to make a syrup. To serve malabi, top each pudding with the rose water syrup, the pistachios, and the coconut.
SERVES 4
Ratings & Reviews (2)
A tip on this recipe - while it says "stir constantly until pudding thickens, approx. 4 minutes..." don't stir it for 4 minutes. When it starts to thicken stir for maybe another minute but not more. When I made this it started thickening within a minute or so. Not knowing how thick was thick enough I stirred it for three minutes and while it looks pretty is the consistency of rubber. Otherwise good flavor, though I would double the rose water in the pudding.
Rose Water Pudding
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