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Adapted from saveur.com
tbsp. rose water
cup whipping cream
tsp. red food coloring
tbsp. roughly chopped toasted pistachio nuts
tsp. shredded coconut
In a small bowl, whisk together 1 cup of the milk, the cornstarch, and 1/2 tbsp. of the rose water until the cornstarch dissolves completely; set cornstarch mixture aside. In a 2-qt. saucepan bring the remaining milk, the cream, and 1/2 cup sugar to a simmer over medium heat. Whisk in the reserved cornstarch mixture. Cook, stirring constantly, until the pudding thickens, approximately 4 minutes. Pour the pudding into four 5-oz. serving dishes. Let the mixture cool to room temperature, cover with plastic wrap, and refrigerate until chilled, about 2 hours. Meanwhile, bring the remaining sugar and 1/4 cup of water to a boil in a 1-qt. saucepan. Stir in the remaining rose water and the food coloring to make a syrup. To serve malabi, top each pudding with the rose water syrup, the pistachios, and the coconut.