Glute-Free Israeli Malabi with Pomegranate Syrup

Ingredients:

For the Malabi:

4 cups coconut milk
1/2 cup granulated sugar
1/4 cup cornstarch (or another gluten-free starch)
1 teaspoon rose water (optional)
1 teaspoon vanilla extract
For the Pomegranate Syrup:

1/2 cup pomegranate juice
1/4 cup granulated sugar
For Garnish:

Crushed pistachios
Ground cardamom
Pomegranate arils

Instructions:

Prepare the Malabi Mixture:

In a bowl, whisk together the coconut milk, granulated sugar, and cornstarch until the sugar and cornstarch are dissolved.

Cook the Malabi:

Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens and reaches a pudding-like consistency. This will take about 8-10 minutes.

Add Flavorings:

Once the mixture has thickened, remove the saucepan from the heat and stir in the rose water (if using) and vanilla extract. Mix well.

Divide and Chill:

Pour the Malabi mixture into individual serving glasses or bowls.

Refrigerate:

Place the glasses or bowls in the refrigerator to chill and set for at least 2 hours, or until firm.

Prepare the Pomegranate Syrup:

In a small saucepan, combine the pomegranate juice and granulated sugar.

Simmer:

Heat the saucepan over medium heat and let the mixture simmer for about 5-7 minutes, or until it has thickened into a syrup.

Cool and Drizzle:

Remove the pomegranate syrup from the heat and let it cool. Once cooled, drizzle the syrup over the chilled Malabi.

Garnish and Serve:

Garnish the Gluten-Free Israeli Malabi with crushed pistachios, a sprinkle of ground cardamom, and pomegranate arils for a burst of color and flavor.

Enjoy:

Indulge in the delightful and refreshing flavors of this Gluten-Free Israeli Malabi with Pomegranate Syrup, a popular Middle Eastern dessert.

Feel free to adjust the sweetness of the Malabi and the syrup according to your taste preferences. This recipe captures the essence of Malabi while being gluten-free and perfect for a special treat.