📝 About This Recipe
A cornerstone of Middle Eastern hospitality, Malabi is a luscious, velvet-textured milk pudding that balances delicate floral notes with creamy richness. This dairy version is a staple in Israeli cafes and Sephardic homes, offering a cooling finish to a festive meal. Topped with a vibrant crimson syrup and crunchy nuts, it is a sensory masterpiece that is as beautiful to look at as it is to eat.
🥗 Ingredients
The Pudding Base
- 3 cups Whole milk (full fat provides the best texture)
- 1 cup Heavy cream (adds a luxurious mouthfeel)
- 1/2 cup Cornstarch (sifted to avoid lumps)
- 1/2 cup Granulated sugar
- 1 tablespoon Rose water (culinary grade; add more or less to taste)
- 1 teaspoon Vanilla extract (pure extract preferred)
The Rose Syrup
- 1/2 cup Water
- 1/2 cup Granulated sugar
- 1 teaspoon Rose water
- 1-2 drops Red food coloring (optional, for a traditional pink hue)
- 1 tablespoon Grenadine or Pomegranate juice (for depth of color and flavor)
Garnish and Crunch
- 1/4 cup Shelled pistachios (unsalted and roughly chopped)
- 2 tablespoons Desiccated coconut (unsweetened)
- 1 teaspoon Dried rose petals (edible grade)
- 2 tablespoons Fresh pomegranate seeds (for a burst of acidity)
👨🍳 Instructions
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1
In a small bowl, whisk together 1 cup of the cold milk with the 1/2 cup of cornstarch until perfectly smooth with no visible lumps. Set this slurry aside.
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2
In a heavy-bottomed saucepan, combine the remaining 2 cups of milk, the heavy cream, and the 1/2 cup of sugar.
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3
Place the saucepan over medium heat and stir constantly until the sugar is dissolved and the mixture begins to steam, but do not let it reach a full boil.
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4
Give your cornstarch slurry a quick re-whisk (it tends to settle) and slowly pour it into the steaming milk mixture while whisking vigorously.
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5
Continue to cook over medium-low heat, whisking constantly. The mixture will begin to thicken significantly after 3-5 minutes. It should reach the consistency of a thick custard or heavy yogurt.
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6
Once thickened and just starting to bubble, remove the pan from the heat. Stir in the rose water and vanilla extract. Adding these at the end preserves their delicate aromatic compounds.
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7
Immediately pour the pudding into 6 individual serving glass bowls or ramekins. Smooth the tops with a spoon if necessary.
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8
Allow the puddings to cool to room temperature on the counter for about 20 minutes. Cover each with plastic wrap, pressing it gently against the surface to prevent a skin from forming, and refrigerate for at least 4 hours (ideally overnight).
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9
Prepare the syrup by combining 1/2 cup water and 1/2 cup sugar in a small saucepan. Bring to a simmer over medium heat until the sugar dissolves and the liquid reduces slightly (about 5 minutes).
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10
Remove the syrup from heat and stir in the rose water, grenadine, and food coloring. Let the syrup cool completely before transferring to a small jar or bottle.
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11
Just before serving, remove the chilled puddings from the refrigerator.
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12
Drizzle 1-2 tablespoons of the rose syrup over each pudding, allowing it to pool slightly around the edges.
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13
Generously sprinkle the chopped pistachios, desiccated coconut, and fresh pomegranate seeds over the top.
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14
Finish with a few dried rose petals for an elegant, professional touch. Serve immediately while cold.
💡 Chef's Tips
Always use cold milk to mix with the cornstarch to ensure a lump-free base. Be conservative with rose water; brands vary in potency and too much can make the dish taste 'soapy'. For an ultra-smooth texture, pass the cooked pudding through a fine-mesh sieve before pouring into ramekins. If you prefer a firmer pudding, increase the cornstarch by 1 tablespoon; for a softer cream, decrease it slightly. To make this dairy-free (Pareve), substitute the milk and cream with high-quality coconut milk or almond milk.
🍽️ Serving Suggestions
Serve with a small glass of strong, hot Nana (mint) tea to balance the sweetness. Pair with a side of almond-based shortbread cookies for added texture. For a summer treat, serve alongside a bowl of chilled watermelon wedges. A small glass of Arak on ice makes for a traditional and refreshing adult beverage pairing. Arrange the individual bowls on a brass tray for an authentic Middle Eastern presentation.