I love a festive dessert. Malabi is really a street food, something you get at a stekiya after you’re done all things meat, hummus, and salatim or while walking around the shuk. But it’s pretty, simple, and so uniquely flavored that I think it can hold itself up to grace a holiday table. The milk pudding is laced with rose water and cream, because making it authentically dairy is the only way. The topping is typically a red colored simple syrup but I added pomegranate molasses for a tart contrast. And the crunchy toppings, I went with pistachios and a bit of shredded halva. I serve them in small mousse cups and I think they’re the loveliest thing.

What’s even better is that it takes 7 minutes to put it all together and a few hours in the fridge to settle and cool. If you’re a fan of panna cotta, this is its middle eastern cousin. And it’s waiting for you.

Pomegranate Malabi

ingredients

for the malabi,

2 cups milk

4 tbsps cornstarch

1 1/2 tsps rose water

1/2 cup heavy cream

1/4 cup sugar

for the syrup,

1/4 cup pomegranate molasses

1/4 cup water

1/4 cup sugar

Pom seeds, for garnish

Roasted pistachios, for garnish

Shredded halva, for garnish

directions

Mix 1/2 cup milk with the cornstarch until fully dissolved. In a small saucepan, heat the remaining 1 1/2 cups milk over medium heat. Add the rose water, cream and sugar. Bring to a gentle boil and whisk in cornstarch mixture. Cook for 2-3 minutes while whisking, until thickened but not too long or it will be too thick. Remove from heat and allow to cool.

Pour into serving cups and cover with plastic wrap. Refrigerate for 6 hours or overnight.

To make the topping, bring pomegranate molasses and water to a boil in a small saucepan. Whisk until the sugar melts and mixture coats the back of a spoon. Allow to cool to room temperature before pouring over the malabi. Garnish with pom seeds, chopped pistachios and shredded halva. Serve cold.