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Directions

• Slivered almonds, chopped pistachios or walnuts, shredded coconut, optional garnishes
  
• Gather the ingredients.
• In a small bowl, combine 1/2 cup of the milk with the cornstarch and rose water. Mix well with a fork or clean fingers, until the mixture is smooth and lump-free. (The cornstarch may be hard to stir at first, but will loosen as you mix.) Set aside.
• In a medium saucepan, combine the remaining 2 1/2 cups of milk with the sugar. Bring to a boil over medium-high heat, stirring frequently, until the sugar dissolves.
• When bubbles begin to break the surface, reduce the heat to low. Give the cornstarch mixture a stir, and add it to the simmering milk, stirring constantly. 
• Cook the pudding at a gentle simmer, stirring very frequently, until it thickens enough to coat the back of the spoon, about 5 to 7 minutes. (If you’re not stirring constantly, try not to scrape the bottom of the pan, or you may end up with lumps in your pudding.)
• Pour or spoon the malabi into 6 to 8 serving dishes. Allow to cool slightly, cover with plastic wrap, and refrigerate for at least 3 hours (the pudding will firm up as it cools). 
  
  
• Make the Raspberry Rose Syrup
• Gather the ingredients.
• While the pudding chills, make the syrup: In a small saucepan, combine the sugar, water, and jam. Bring to a simmer over medium-high heat, stirring to dissolve the sugar and incorporate the jam.
• When the mixture is smooth, remove from the heat, and stir in the rose water. Transfer to a dish and refrigerate until ready to serve. 
• To serve the malabi, spoon a little syrup over the top, and garnish with slivered or chopped nuts or coconut if desired.