A silky, chilled milk pudding delicately perfumed with rosewater, topped with a bright red berry syrup and chopped pistachios.
Israeli Malabi is a real, traditional Israeli dish, known as Rosewater Milk Pudding. A silky, chilled milk pudding delicately perfumed with rosewater, topped with a bright red berry syrup and chopped pistachios.\n\nMalabi has roots across the broader Levant and Middle East, brought into Israeli cuisine through waves of immigration, and it remains a beloved cold dessert especially popular during the hot summer months.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Israeli home cooking, not a generic stand-in for a search term.
Serves 6
Whisk cornstarch with cold water until smooth.
Warm the milk and sugar in a saucepan over medium heat until the sugar dissolves, without boiling.
Whisk in the cornstarch slurry and cook, stirring constantly, until the mixture thickens to a pudding-like consistency, about 8 minutes.
Remove from heat and stir in rosewater.
Pour into serving glasses or a bowl and refrigerate for at least 3 hours until fully set and cold.
Simmer strawberries with sugar and lemon juice for 10 minutes, then blend or mash until smooth. Cool, then spoon over the chilled pudding and top with chopped pistachios and rose petals if using.
Add rosewater carefully and to taste — it's potent, and too much can turn the pudding soapy-tasting rather than delicately floral.
Whisk constantly while the pudding thickens over heat to prevent lumps from forming.
Chill thoroughly, at least 3 hours, so the pudding sets to the classic silky, spoonable texture.
Use a mixed berry syrup instead of pure strawberry for a more complex fruit flavor.
Some versions add a splash of orange blossom water alongside the rosewater for extra floral complexity.
Top with shredded coconut in addition to pistachios for extra texture.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Malabi has roots across the broader Levant and Middle East, brought into Israeli cuisine through waves of immigration, and it remains a beloved cold dessert especially popular during the hot summer months.
Middle Eastern grocery stores and many well-stocked supermarkets carry culinary rosewater; use it sparingly since a small amount goes a long way.
The cornstarch slurry likely wasn't whisked in smoothly, or the mixture wasn't stirred constantly while thickening — keep whisking throughout the cooking process.
Yes, it's designed to be made ahead and chilled for several hours or even overnight before serving.
Per serving (180g / 6.3 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
