1½ cups of milk
⅓ cup of sugar
½ cup of cold water
3 tablespoons of cornstarch
½ tablespoon of rosewater
½ cup of heavy cream
¼ cup of sugar
¼ cup of pomegranate juice
½ teaspoon of rosewater
Graham cracker crumbs
Chopped almonds, pistachios or other nuts
Step 1 - Stir the milk and sugar in a small pot over medium heat until the sugar has dissolved.
Step 2 - Mix the cornstarch and milk in a separate bowl.
Step 3 - Once the milk boils, turn the heat to low and stir in the cornstarch mixture. Simmer for 3-5 minutes until it has the consistency of cake batter.
Step 4 - Remove from heat and add the rosewater and heavy cream. Whisk well to remove any clumps.
Step 5 - Spoon into small cups and place in the refrigerator for several hours or overnight.
Step 6 - For the syrup, stir the sugar, pomegranate juice, and rosewater in a small pt over medium heat. Let it bubble for 3 minutes and allow it to cool before serving.
Step 7 - Garnish the malabi by pouring some syrup, and adding shredded coconut, chopped nuts or Graham cracker crumbs.