Malabi Pudding

This creamy, milk-based pudding is infused with the distinct floral flavor of rosewater and topped with blueberry rose syrup and slivered almonds. Rosewater was a beloved flavoring in the ancient world, particularly in the Levant, North Africa, Persia and India. While this floral essence has long since lost traction among North American and European cultures, it remains a common flavor in Middle Eastern cuisine. Malabi pudding is especially popular among Sephardic (mainly Jews from Spain and Portugal) and Mizrachi (communities from Middle Eastern and North African decent) Jewish circles and serves as a unique summer treat.

Ingredients

Pudding:

4 cups whole milk
1/3 cup cornstarch
1.5 Tbsp rosewater
½ cup sugar
½ cup heavy cream

 Blueberry Rose Syrup:

½ cup water
1/3 cup blueberry jam
1 teaspoon rosewater
Slivered almonds for garnish

Directions
Pudding:

In a small bowl, combine ½ cup of milk with cornstarch and rosewater. Blend well until the mixture is smooth and free of lumps. Set aside.
In a saucepan, combine the remaining milk and sugar. Bring to a boil and cook over a medium-high heat until thickened, stirring constantly for 1 to 2 minutes until the pudding is thick enough to coat the back of the spoon.
Add the cornstarch mixture and whisk well.
Remove from heat and whisk in heavy cream. Allow the pudding to cool for 20 to 30 minutes, stirring occasionally.
Spoon the malabi into eight serving dishes and refrigerate for at least three hours.

Blueberry Rose Syrup:

Combine water and jam in a small saucepan. Bring to a simmer over medium-high heat, stirring until the mixture is smooth and thickened.
Remove from heat and stir in rosewater.
To serve the malabi, spoon a little syrup over the top of each dish and garnish with almonds.

Serves 8