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.
Enlarge Image Credit: André Baranowski2 cups milk
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
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.