Malabi: Rose Water Milk Pudding
Malabi is a beloved Middle Eastern dessert, popular in Israel, featuring a silky, creamy milk pudding delicately flavored with rose water. It's traditionally topped with a vibrant red syrup (often pomegranate or raspberry) and a sprinkle of nuts or coconut. This dessert is a light and refreshing end to any meal.
🧂 Ingredients
- 3 cups Whole milk
- 1 cup Heavy cream
- 1/3 cup Sugar
- 6 tablespoons Cornstarch
- 1 teaspoon Rose water
- For the Syrup (optional):
- 1/2 cup Pomegranate juice or raspberry jam
- 1/3 cup Sugar
- 1/4 cup Water
- 1 teaspoon Rose water (for syrup)
- For Garnish (optional):
- 2 tablespoons Chopped pistachios
- 2 tablespoons Shredded coconut
- 2 tablespoons Pomegranate seeds
👨🍳 Instructions
- 1
Prepare the pudding: In a medium saucepan, combine 1 cup of the whole milk with the cornstarch and 1 teaspoon of rose water. Whisk until smooth and lump-free. Set aside.
💡 Tip: Ensuring the cornstarch is fully dissolved prevents lumps in the pudding. - 2
In the same saucepan (or a larger one), combine the remaining 2 cups of whole milk, heavy cream, and 1/3 cup sugar. Heat over medium-high heat, stirring occasionally, until it just begins to simmer (small bubbles form around the edges).
- 3
Reduce the heat to medium-low. Give the cornstarch mixture a good stir, then gradually pour it into the simmering milk mixture while whisking constantly. Continue to cook, stirring constantly, until the pudding thickens enough to coat the back of a spoon, about 3-5 minutes.
💡 Tip: Constant stirring is crucial to prevent scorching and ensure a smooth texture. - 4
Remove from heat. Pour the pudding into individual serving cups or a larger serving dish. Let it cool slightly at room temperature, then cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming) and refrigerate for at least 2 hours, or until fully set.
💡 Tip: Covering the pudding directly with plastic wrap prevents a skin from forming. - 5
Prepare the syrup (optional): In a small saucepan, combine the pomegranate juice (or jam), 1/3 cup sugar, and 1/4 cup water. Heat over medium heat, stirring until the sugar dissolves and the mixture simmers. If using jam, stir until it's fully incorporated. Remove from heat and stir in 1 teaspoon of rose water. Let cool completely.
💡 Tip: Using jam will result in a thicker, more concentrated syrup. - 6
To serve, spoon the cooled syrup over the set malabi. Garnish with chopped pistachios, shredded coconut, or pomegranate seeds, as desired.
💡 Tip: Serve chilled for the best texture and flavor.
💡 Pro Tips
- ✓For a dairy-free version, use a plant-based milk alternative like almond or soy milk.
- ✓If you don't have rose water, you can omit it or use a tiny amount of orange blossom water.
- ✓The pudding can be made a day in advance.
🔄 Variations
- Use rice flour instead of cornstarch for a slightly different texture.
- Experiment with different syrups, such as strawberry or rose syrup.
- Add a pinch of cardamom to the pudding mixture for an extra layer of flavor.