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.

•  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.

First published in the JC January 19 2018