Israeli Malabi (Rose Water Milk Pudding)

About This Recipe

Malabi is one of the most beautiful desserts in Israeli cuisine — a pale, wobbly milk pudding scented with rose water, served cold in a glass and drizzled with a vivid crimson pomegranate or rose syrup, then finished with crushed pistachios and shredded coconut. It's sold from street carts on hot Tel Aviv days, and its delicate floral sweetness is completely enchanting.

Ingredients

Serves 6

• 1 literwhole milk
• 1/2 cupsugar
• 4 tbspcornstarch
• 2 tbsprose water
• 1/2 cuppomegranate juice
• 3 tbspsugar (for syrup)
• 1/4 cupcrushed pistachios (to garnish)
• 2 tbspshredded coconut (to garnish)

Instructions

1. 1

   Make the pudding

   Whisk cornstarch with 1/4 cup cold milk until smooth. Combine remaining milk with sugar in a saucepan. Bring to a near boil, then add the cornstarch mixture. Cook, stirring constantly, until thickened enough to coat the back of a spoon, about 5 minutes.

2. 2

   Add rose water

   Remove from heat. Stir in rose water.

3. 3

   Set the pudding

   Pour into serving glasses or ramekins. Cool to room temperature, then refrigerate for at least 3 hours until fully set.

4. 4

   Make the syrup

   Combine pomegranate juice and sugar in a small saucepan. Simmer until reduced by half and syrupy, about 5 minutes. Cool completely.

5. 5

   Serve

   Drizzle cold malabi with pomegranate syrup. Top with crushed pistachios and shredded coconut.

Variations

• •

  Use coconut milk instead of cow's milk for a vegan version

• •

  Flavor with orange blossom water instead of rose water

• •

  Add a layer of fruit jelly on top

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate covered up to 4 days (without the toppings).

Frequently Asked Questions