👨‍🍳 Instructions

1. 1

   In a medium saucepan, combine the whole milk, heavy cream, and honey. Heat over medium-high heat until it reaches a soft boil (small bubbles around the edges).

   💡 Tip: Do not let it come to a rolling boil.
2. 2

   In a separate medium bowl, whisk the cornstarch with about 1 cup of the warm milk mixture until smooth.

   💡 Tip: Ensure there are no lumps.
3. 3

   Gradually pour the cornstarch mixture back into the saucepan with the rest of the milk. Cook over medium-low heat, stirring constantly, until the pudding thickens and coats the back of a spoon.

   💡 Tip: Constant stirring is key to prevent lumps and scorching.
4. 4

   Remove from heat and stir in the rose water, if using. Pour the pudding into individual serving dishes or glasses.

5. 5

   Cover the dishes with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until set.

6. 6

   While the malabi chills, prepare the syrup: In a small saucepan, combine the pomegranate juice and sugar. Cook over medium heat, stirring, until the sugar dissolves and the syrup thickens slightly.

7. 7

   Let the syrup cool completely. Once the malabi is set, spoon the cooled syrup over each serving. Garnish with pomegranate seeds and chopped pistachios.

   💡 Tip: Alternatively, use rose syrup or a fruit compote for the topping.