Pakistani
Pakistani Chicken Karahi
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Israeli Malabi
A silky, milky pudding scented with rose water, topped with red syrup and pistachios — Israel's elegant cool dessert.
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10 minPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- 600ml milk
- 200ml double cream
- 100g sugar
- 40g cornflour
- 2 tbsp rose water
- For syrup: 100g sugar, 100ml water, 1 tbsp rose water, drop red food colouring
- Crushed pistachios
- Desiccated coconut
Instructions
- Whisk milk, cream, sugar and cornflour cold.
- Heat slowly, whisking constantly, until thickened — about 8 minutes.
- Stir in rose water.
- Pour into glasses; chill 3 hours.
- Make syrup: boil sugar with water 3 minutes; off heat add rose water and colouring.
- Top each chilled pudding with syrup, pistachios and coconut.
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Tara’s tips
- Whisk constantly while heating — cornflour clumps fast.
- Cool fully before topping.
Serving suggestions
- Best chilled.
Storage & reheating
Keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegan version?
Use coconut milk and oat cream — equally lovely.
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