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Malabi
Serves 6 Prep 10 min Cook 3 hr 15 min Total 3 hr 25 min Type Dessert Origin Israel

Malabi

A silky milk pudding scented with rosewater, set with cornflour, topped with a rose-and-rosewater syrup and crushed pistachios. Eaten across Israel, Lebanon, Turkey and the Levant under different names; this is the bright pink, market-stand version sold in plastic cups across Tel Aviv.

Serves 6 Prep 10 minutes Cook 15 minutes (plus 3 hours setting) Units Rate

Overview

Cornflour whisks into a small amount of cold milk to a slurry. The rest of the milk warms with cream and sugar; the slurry pours in; the mixture cooks for 4-5 minutes until thick and silky. Rosewater stirs in off the heat; the lot pours into glasses to set in the fridge. The syrup of rosewater, sugar and a touch of grenadine pours over before serving.

Ingredients

Pudding

  • 1 litre whole milk
  • 200 ml double cream
  • 100 g caster sugar
  • 80 g cornflour
  • 1 tablespoon rosewater
  • ½ teaspoon vanilla extract

Syrup

  • 100 g caster sugar
  • 100 ml water
  • 2 tablespoons grenadine syrup (or pomegranate molasses)
  • 1 tablespoon rosewater

Topping

  • 50 g pistachios (chopped)
  • 2 tablespoons desiccated coconut
  • A few rose petals (edible, optional)

Method

Stage 1 - Slurry

  1. Whisk the cornflour with 200 ml of the cold milk in a bowl until completely smooth.

Stage 2 - Heat

  1. Combine the remaining 800 ml of milk, the cream and sugar in a heavy saucepan.
  2. Heat over medium, stirring, until just beginning to simmer.

Stage 3 - Thicken

  1. Whisk in the cornflour slurry steadily.
  2. Cook 4-5 minutes, whisking constantly, until thickened to a custard-like consistency.

Stage 4 - Flavour

  1. Off the heat, stir in the rosewater and vanilla.
  2. Strain through a fine sieve into a jug (catches any lumps).

Stage 5 - Set

  1. Pour into 6 glasses or dessert bowls.
  2. Cover and refrigerate at least 3 hours, ideally overnight.

Stage 6 - Syrup

  1. Combine the sugar and water in a small pan.
  2. Simmer 5 minutes until slightly thickened.
  3. Off the heat, stir in the grenadine and rosewater.
  4. Cool fully.

Stage 7 - Serve

  1. Spoon the cooled syrup over each set malabi.
  2. Top with chopped pistachios, coconut and rose petals.

Notes

  • Strain after thickening: Cornflour can leave small lumps; straining gives the silky texture you want.
  • Rosewater quality: Some brands are perfumey, others delicate. Start with 2 teaspoons; taste; add more if needed.
  • Grenadine for the pink: Authentic street malabi is bright pink from grenadine syrup. Skip and the dessert tastes the same but looks pale.

Storage

  • Keeps 3 days refrigerated. Top with syrup and nuts only just before serving.

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