Desserts
Malabi (Rosewater Milk Pudding)
Ingredients
- 750 ml (3 cups) whole milk
- 75 g (1/3 cup) sugar
- 50 g (1/3 cup) cornstarch
- 1 tbsp rosewater
- 3 tbsp date syrup or fruit syrup, for topping
- 2 tbsp chopped pistachios, for topping
Method
- Whisk together a small amount of the milk with the cornstarch to form a smooth slurry.
- Heat the remaining milk with sugar in a saucepan over medium heat until just below boiling.
- Whisk in the cornstarch slurry and continue cooking, stirring constantly, for 5–7 minutes until thickened.
- Remove from heat and stir in the rosewater.
- Pour into individual serving cups and let cool, then refrigerate for at least 3 hours until set.
- Top with syrup and chopped pistachios just before serving.
Introduction: A silky, chilled milk pudding scented with rosewater and topped with syrup and chopped nuts, Malabi has deep Middle Eastern roots and is a popular street dessert sold from carts in Israeli cities, especially in summer.
Cultural Background: A silky, chilled milk pudding scented with rosewater and topped with syrup and chopped nuts, Malabi has deep Middle Eastern roots and is a popular street dessert sold from carts in Israeli cities, especially in summer.
Tips: Stir constantly while thickening to prevent lumps and ensure a silky, smooth pudding.
Variations: Shredded coconut or dried rose petals are popular garnishes alongside the nuts. Vegetarian as written; can be made vegan using plant-based milk.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Not applicable; served chilled.
FAQs:
Q: Can I use plant-based milk?
A: Yes, a full-fat plant milk works well for a vegan version.
Q: How long does malabi need to set?
A: At least 3 hours in the refrigerator, though overnight gives the best texture.
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