Fragrant Malabi Pudding is a decadent dessert with Mediterranean flair. It is very light and perfect after a heavy meal.
|For orange topping|
|Oranges||2 , sliced and cut into quarters|
|Agave syrup||1/2 Cup (8 tbs)|
|Orange blossom water||3 Teaspoon (can be adjusted as per taste)|
|Himalayan pink salt||1/2 Teaspoon|
|Salted roasted pistachios||1/2 Cup (8 tbs)|
|For raspberry topping|
|Fresh raspberries||1 Cup (16 tbs)|
|Rose water||3 Teaspoon (can be adjusted as per taste)|
|Agave syrup/Maple syrup||4 Tablespoon|
|Coconut beverage||2 Cup (32 tbs) (not coconut milk)|
|Orange blossom water/Rose water||1 Tablespoon|
|Agar agar||1 1/2 Teaspoon|
|Agave syrup/Maple syrup||1/2 Cup (8 tbs)|
1. For the orange topping: In a pan combine orange slices, agave nectar and a pinch of salt. Bring to a boil and allow the liquid to evaporate. Add orange blossom water, just before removing from the heat.
2. For Malabi Base: In a bowl, dilute agar agar with two tablespoons of coconut beverage. In a saucepan,add the remaining coconut beverage and pour diluted agar agar in it. Stir well to combine. Add in the rose water and agave nectar, gently bring it to a boil.
3. In a large dish, strain the malabi base and bring it to the room temperature. Refrigerate for about one hour.
4. Spread a layer of orange topping and crushed pistachios.
5. Slice and serve.
You can serve malabi pudding with raspbery topping as well. In a bowl, crush the raspberries while adding rose water to them. Add agave nectar and spread over malabi pudding