Israeli Malabi Milk Pudding with Rose Syrup and Pistachios

What you need

• 1 l (4 cups) whole milk
• 60 g (1/2 cup) cornstarch
• 150 g (3/4 cup) granulated sugar, 100 g for the pudding, 50 g for the glaze
• 4 tsp rose water, 3 tsp for the pudding, 1 tsp for the glaze
• 40 g (1/4 cup) pistachios, unsalted, roughly chopped

Method

Restated from the original video

1. 1

   Stir the cornstarch into 200 ml (3/4 cup) of the cold milk until no lumps remain.

2. 2

   Pour the rest of the milk into a saucepan, add 100 g of the sugar and warm over medium heat until steaming but not boiling.

3. 3

   Stir the cornstarch mixture again, then pour it into the pan in a thin stream, whisking all the time.

4. 4

   Lower the heat to medium-low and keep stirring until the milk thickens and holds a trail on the surface, 8-10 min.

5. 5

   Take the pan off the heat and stir in 3 tsp of the rose water.

6. 6

   Pour the pudding into 6 small glasses or bowls. Cool for 20 min at room temperature, then chill for at least 2 hours until set.

7. 7

   For the rose glaze, simmer the remaining 50 g sugar with 60 ml (1/4 cup) water for 3-4 min. Remove from the heat, stir in the last 1 tsp rose water and let cool.

8. 8

   Spoon the rose glaze over each pudding and scatter with chopped pistachios just before serving.

Imported from palestineinadish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.