Jump to Main ContentJump to Primary Navigation

Rose malabi with beetroot syrup

Malabi, Muhallebi or Muhallabia is a milky, creamy pudding, perfumed with rose water which can be found in different versions all over the Middle East.

Prep: 5 minutes

Cook: 20 minutes

Serves: 8

Serves 8 - 10

Photo: Hannah India

     


      

    Method
    • Mix the cornflour and 100ml of cold milk in a cup till dissolved and smooth. 
    • Put the cream, 900ml milk, sugar and rose water in a pot and bring to a boil. Turn down to low heat, pour in the mixture of milk and cornflour while stirring all the time with a whisk and keep stirring for 2-3 mins. 
    • Pour the mixture into 8-10 glasses while still hot, cover with cling film, let it cool down and put in the fridge for a minimum 3 hours until set. 
    • For the syrup - put all the ingredients in a small pot and bring to a boil. Keep cooking for 7-10 minutes till you get a syrupy consistency.
    • Let it cool down with the beetroot still inside (the colour will get stronger), when cold, strain. 
    • Mix the coconut, pistachio and apricot together. 
    • To serve: pour the syrup on top of the Malabi crème, add topping and serve.

    RELATED STORIES

  • Recipes

    Rose and pistachio shortbread hearts

    Victoria Prever

    Tuesday, February 14, 2017

    Rose and pistachio shortbread hearts
  • Recipes

    Roasted Beetroot and Apple Salad

    Victoria Prever

    Roasted Beetroot and Apple Salad
  • Blogs

    Cooking for love? It has to be hearts

    The Fresser

    Wednesday, February 14, 2018

    Cooking for love? It has to be hearts