Malabi is a delightful white pudding with a unique texture that falls somewhere between jello and a classic pudding. Unlike custards, it doesn't rely on eggs for its structure. Traditionally, rice flour or cornstarch thickens either almond or cow's milk to create the base.
While the base itself is fairly neutral, rose water is the most common flavoring, though it can be an acquired taste. For those who prefer a different twist, options like almond, orange, and chocolate, are also popular. Cardamom, especially in larger quantities, adds a touch of Persian flair.
In Israel, malabi enjoys immense popularity, similar to how falafel dominates street food. Countless kiosks across the country offer this refreshing summer dessert, and even upscale restaurants include it on their dessert menus.
Toppings for Israeli malabi are a delightful adventure. Sweet syrups, like date or the vibrant pink rose-flavored raspberry variety, are a common choice. Toasted coconut, kanafeh pastry strands, chopped pistachios or peanuts, or even a drizzle of cherry sauce can add a pop of color and contrasting textures.
For our recipe, we decided to crown the malabi with a homemade pomegranate syrup and a sprinkle of pistachios for a touch of elegance.
Ingredients
- 1½ cup milk of choice
- ⅓ cup sugar
- ½ cup cold water
- 3 tablespoon cornstarch or potato starch on Passover
- ½ tablespoon rosewater
- ½ cup heavy cream
SYRUP
- ¼ cup sugar
- ¼ cup pomegranate juice
- ½ teaspoon rosewater
Nutritional Facts
Instructions
- Add milk and sugar to a small pan. Set on medium heat. Stir to dissolve sugar.
- Mix cornstarch and water in a separate bowl. Once the milk boils, turn the heat to low and add the cornstarch mixture. Stir to mix in the cornstarch. Simmer for 3-5 minutes until it has the consistency of cake batter. Stir often. Don’t worry if there are small cornstarch clumps, but try to mix them out.
- Remove from heat and add the rosewater and heavy cream. Whisk well to remove any clumps.
- Spoon into small cups and place in the refrigerator for several hours, or overnight.
- For the syrup (which is insanely delicious), add the sugar, pomegranate juice and rosewater to a small pan. Set to medium heat, stirring to dissolve the sugar. Let it bubble for 3 minutes. Allow syrup to come to room temperature before serving.
- Garnish the malabi by pouring some syrup, then shredded coconut and pistachios (or peanuts/walnuts).
