Malabi - Middle Eastern Milk Custard

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Bring the sugar and water to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Add the rose water.

To assemble

1. 3
   Dissolve the cornstarch ½ cup of the cold the milk, until no lumps remain.

   💡The starch is dissolved in cold liquid and added to the hot milk slowly, while whisking: dry starch in hot milk sets into lumps.
2. 4
   In a pot, heat the rest of the milk with the sugar, until just before boiling.

   StovePot
3. 5
   Pour in the cornstarch mixture in a thin stream, stirring constantly. Turn down to low and simmer 10–15 minutes, stirring, until the mixture is thick and smooth.

   ⚙ SimmeringStove
4. 6
   Remove from the heat and add the rose water.
5. 7
   Pour into individual molds, cover and chill at least 2 hours, until the malabi sets.

   Refrigerator
6. 8
   Turn each mold out onto a serving plate.

   Plate
7. 9
   Sprinkle the pistachios on top and drizzle with the extra rose water and serve with the syrup.