Malabi with Strawberries and Candied Cardamom Pistachios
Active Time: 15 minutes | Total Time: 3 hours 15 minutes | Serves 4 | Gluten Free
- For the malabi:
- 1½ cups whole milk
- ½ cup heavy whipping cream
- 5 tablespoons sugar
- 2 tablespoons corn starch
- ¾ teaspoon rose water (optional)
- For the candied pistachios:
- 1½ tablespoons sugar
- ¼ teaspoon cardamom
- ⅛ teaspoon kosher salt
- 1¼ teaspoon water
- ¼ cup shelled pistachios
- For the strawberries:
- 12 fresh strawberries, sliced
- 2 teaspoons sugar
For the malabi, in a medium saucepan, combine the milk and cream over medium heat.
In a small bowl, whisk together the sugar and cornstarch. Once the milk mixture is hot but not boiling, whisk in the cornstarch mixture. Don’t stop whisking while it comes to a low boil. Continue to whisk constantly while it thickens for 3 minutes. Remove from the heat. If you detect lumps, pour the mixture through a strainer. Stir in the rose water, if using.
Divide the mixture among four 4-to 6-ounce cups or ramekins. Refrigerate uncovered for at least 3 hours or overnight.
For the pistachios, heat the oven (with the oven rack in the middle) to 350°F. Line a small sheet pan with parchment.
In a small bowl, stir together the sugar, cardamom, salt, and water. Stir in the pistachios to coat. Pour onto the prepared pan and spread the pistachios. Bake, stirring once half way through, for about 10 minutes, or until shiny and fragrant. They will crisp up as they cool. When cool, coarsely chop.
In a small bowl, toss the strawberries with the sugar. Let marinate 10 to 15 minutes, until it they become a little saucy.
Dividing evenly, top the malabi with the strawberries and pistachios.
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