To make the malabi, in a big pot (not yet on the stove!), combine the cornstarch, sugar and vanilla. Add 2 cups (480ml) of the milk and whisk vigorously, until all lumps are dissolved. Add the remaining 6 1⁄3 cups (1440ml) milk, rose water and whipping cream.

Place the pot over medium heat and bring to a boil, whisking constantly. As soon as the mixture begins to bubble, take the pot off the heat, and pour into a 14 x 8-inch (35.5 x 20-cm) Pyrex pan. Place plastic wrap directly on the malabi to prevent a skin from forming. Cool, and put in the refrigerator for at least 4 hours to set.

To garnish, just before serving, lightly (between three fingertips, like you would salt), sprinkle the chopped pistachio nuts and desiccated coconut in alternating diagonal lines. Sprinkle vertical lines of cinnamon over them (see photo). This dessert is best eaten straight out of the pan, but you can cut it into squares and serve with lots of raspberry concentrate.

GRANDMA KNOWS BEST If the mixture almost reaches the boiling point, it will thicken all at once, and after cooling, the malabi will be very firm and easy to slice. If, however, the malabi did not reach the right temperature on the stove, it will be thinner and remain too soft even after cooling. In this case, the malabi can be poured into individual clear glasses and garnished.

Excerpted from Traditional Jewish Baking by Carine Goren (Page Street Publishing Co.: 2016)