Raspberry Pistachio Pudding (Malabi)
Not too sweet, not too rich, but fresh and so, absolutely so, delicious.
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A simple milk custard is an easy, elegant way to end a wonderful meal. I’ve got a beautiful milk custard here in the form of a raspberry pistachio pudding (malabi). Malabi is a custard made from any milk product an a thickening agent. A malabi is typically perfumed by rose or orange blossom water, both of which are quite lovely to eat. I’m using pistachio milk for this particular malabi; I like that it’s both flavorful with its own sweet-nutty flavor and it’s dairy-free. Pistachio milk and a tartly sweet raspberry syrup will bring a delicious meal to a delightful end, and if pistachio isn’t your particular favorite, oat milk will also do the trick. Let’s get this started!
Simple really is the keyword here. I get my ramekins ready first so that I’m ready to pour in the pudding once it’s bade. Next, I prepare a thickening agent, a combination of corn starch and sugar. Once that’s done (very quick) I pour pistachio milk into an awaiting saucepan and bring it to a boil. I add my thickener and whisk to combine. The pudding is ready once the pistachio milk has thickened to the point that it coats the back of a wooden spoon. How do you know if it’s ready? When I dip the spoon into the pudding, I’ll use my finger to scrape the back of the spoon; if it doesn’t run, then it’s ready!
The awaiting ramekin vessels are now prepared to take on their liquid passengers. I’ll gently ladle the pudding into each ramekin, filling each dish about half-full, and then I cover each with plastic wrap. The ramekins will need to rest for at least 30 minutes so that the pudding can properly set, which makes this a perfect time to turn my attention to the raspberry syrup…
Equally as simple as the pudding, the raspberry syrup takes just moments to prepare. Raspberry jam, sugar, water, and fresh lemon juice are added to a sauce pan, then stirred gently as it warms over low heat until all of the sugar has dissolved. This, too, needs time to cool before it is gently poured over the top of each awaiting ramekin. And, for a final garnish, I like to top each with fresh raspberries and pistachios.
Not too sweet, not too rich, but fresh and so, absolutely so, delicious, these raspberry pistachio puddings are a simple way to end a beautiful meal. Easy to prepare, even easier to eat, and dairy-free, this is a dessert that is sure to please a crowd.
Raspberry Pistachio Pudding is from the Middle Easter BBQ menu at Table for 12. It is served with Za’atar Flatbread (Manakish), Roasted Carrots with Labneh, Grilled Lamb Kofta with Onion Relish, and a delicious Shawarma Roasted Cauliflower/a>.
Raspberry Pistachio Malabi
Yield(s): Makes 12-14 ramekins
15m prep time
15m cook time
30m inactive
you're making mealtime meaningful.
For the pudding:
- 3 cups pistachio milk
- 1/4 cup cornstarch
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup pistachios, toasted and chopped
For raspberry syrup:
- 2 tablespoons granulated sugar
- 1/3 cup water
- 1/2 cup raspberry jam
- 1 tablespoon lemon juice
Preparation
- Combine the cornstarch and 1/4 cup granulated sugar until mixed. This will prevent the cornstarch from clumping.
- In a large sauce pot over medium heat, add pistachio milk and bring to a boil. Once mixture comes to a boil and add sugar mixture. Whisk pudding until mixture coats the back of a spoon, remove from heat and stir in vanilla.
- Ladle pudding into ramekins, cover with plastic wrap, and let cool until firm, at least 30 minutes.
- For syrup, add sugar, water and raspberry jam to a small pot over low heat until sugar is dissolved. Cool syrup down.
- To serve, evenly drizzle raspberry syrup over each ramekin, then top with pistachios and fresh raspberries. Enjoy!
This recipe is from the Middle Eastern BBQ menu at Table for 12.