👨‍🍳 Instructions

1. 1

   Prepare the pudding: In a medium saucepan, combine 1 cup of the whole milk with the cornstarch and 1 teaspoon of rose water. Whisk until smooth and lump-free. Set aside.

   💡 Tip: Ensuring the cornstarch is fully dissolved prevents lumps in the pudding.
2. 2

   In the same saucepan (or a larger one), combine the remaining 2 cups of whole milk, heavy cream, and 1/3 cup sugar. Heat over medium-high heat, stirring occasionally, until it just begins to simmer (small bubbles form around the edges).

3. 3

   Reduce the heat to medium-low. Give the cornstarch mixture a good stir, then gradually pour it into the simmering milk mixture while whisking constantly. Continue to cook, stirring constantly, until the pudding thickens enough to coat the back of a spoon, about 3-5 minutes.

   💡 Tip: Constant stirring is crucial to prevent scorching and ensure a smooth texture.
4. 4

   Remove from heat. Pour the pudding into individual serving cups or a larger serving dish. Let it cool slightly at room temperature, then cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming) and refrigerate for at least 2 hours, or until fully set.

   💡 Tip: Covering the pudding directly with plastic wrap prevents a skin from forming.
5. 5

   Prepare the syrup (optional): In a small saucepan, combine the pomegranate juice (or jam), 1/3 cup sugar, and 1/4 cup water. Heat over medium heat, stirring until the sugar dissolves and the mixture simmers. If using jam, stir until it's fully incorporated. Remove from heat and stir in 1 teaspoon of rose water. Let cool completely.

   💡 Tip: Using jam will result in a thicker, more concentrated syrup.
6. 6

   To serve, spoon the cooled syrup over the set malabi. Garnish with chopped pistachios, shredded coconut, or pomegranate seeds, as desired.

   💡 Tip: Serve chilled for the best texture and flavor.