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.
Yield: serves 4
- 2 cups milk
- 6 tbsp. cornstarch
- 1 tbsp. rose water
- <sup>1</sup>⁄<sub>2</sub> cup whipping cream
- <sup>3</sup>⁄<sub>4</sub> cup sugar
- <sup>1</sup>⁄<sub>8</sub> tsp. red food coloring
- 1 tbsp. roughly chopped toasted pistachio nuts
- 2 tsp. shredded coconut
- 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.
- 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.
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