This raspberry milk pudding dessert can be made ahead of time making it the perfect fuss-free dessert for your dinner party or gathering. The traditional Arabian Pudding (Mhalabiyeh) gets a modern twist. A luxuriously creamy pudding topped with an easy raspberry coulis, garnished with fresh raspberries and a soft sprinkle of ground pistachio.
Arrange rusks in a round serving dish (approximately 28cm) side by side. To make the sugar syrup, place all ingredients in a small saucepan over medium heat. Bring to a boil (this happens fairly fast), lower the heat, and continue to boil for approximately 5 minutes until the syrup slightly thickens (you don’t want thick syrup for this recipe).
Remove from heat and immediately soak the rusks well by pouring the hot syrup all over making sure they are well soaked.
To make the milk pudding, combine all ingredients in a saucepan on medium heat and bring to a boil whisking continuously. This may take some time, but be patient. Once it boils and the mixture thickens slightly, remove the pan from the heat and stir in rosewater.
Pour the milk mixture over the syrup-soaked rusks. Set in the fridge for at least 3 hours.
In the meantime begin making the raspberry coulis; Combine all ingredients in a saucepan over medium to low heat; cook and stir until raspberries break down, sugar dissolves, and the sauce slightly thickens. This will take approximately 5 minutes. Remove from heat and cool to room temperature.
Once the milk pudding sets, pour over the raspberry coulis, and top with fresh raspberries. Garnish with ground pistachio.
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