Rose Water Pudding

  • Serves

    serves 4


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.


  • 2 cups milk
  • 6 tbsp. cornstarch
  • 1 tbsp. rose water
  • 12 cup whipping cream
  • 34 cup sugar
  • 18 tsp. red food coloring
  • 1 tbsp. roughly chopped toasted pistachio nuts
  • 2 tsp. shredded coconut


Step 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.

Step 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.

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