Malabi with Rosewater and Pistachios (Sunflower Seed Topping)

Ingredients

• 4 cups Milk
• 4 tablespoons Cornstarch
• 1/2 cup Sugar
• 2 tablespoons Rosewater
• 1/4 cup Shredded coconut
• 1/4 cup Sunflower seeds
• 1/4 cup Pomegranate seeds

Instructions

1. 1In a large heavy-bottomed pot, measure and whisk together the 4 cups of Milk, 4 tablespoons Cornstarch, and 1/2 cup Sugar until there are no lumps.
2. 2Place the pot over medium heat (350°F / 175°C). Stir constantly with a whisk for 10 to 15 minutes, until the mixture thickens to the consistency of pudding and small bubbles appear on the surface, indicating it is simmering.
3. 3Remove the pot from the heat. Stir in the 2 tablespoons Rosewater until fully combined.
4. 4Pour the pudding mixture into four individual serving dishes or one larger bowl.
5. 5Allow the pudding to cool at room temperature for about 15 minutes. This helps prevent a skin from forming. Then, cover the dishes with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin, and refrigerate for at least 2 hours, or until completely set and chilled.
6. 6Just before serving, sprinkle the 1/4 cup Shredded coconut, 1/4 cup Sunflower seeds, and 1/4 cup Pomegranate seeds over the top of the chilled pudding.

Substitutions

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