Malabi
Malabi has roots in Ottoman and Persian cooking, where rosewater-scented puddings were widespread long before they reached the Levant. In Israel, the dessert was adopted by Sephardic and Mizrahi Jewish communities and became one of the favourite summer treats, often sold by street vendors on the beach. The base recipe stays simple — milk, starch, rosewater — but the toppings vary enormously from vendor to vendor, from colourful syrups to different nuts, each stand having its own signature combination.
A delicate milk pudding
Milk thickened with cornstarch becomes a wobbly pudding, silky on the tongue.
Rosewater, the signature aroma
A splash of rosewater or orange blossom water perfumes the pudding subtly, without overpowering it.
The sweet-tart red syrup
Pomegranate or raspberry syrup, poured on top, gives the colour contrast and tartness.
Crunchy nuts finish the dessert
Shredded coconut, pistachios, or chopped peanuts scattered on top bring the final crunchy texture.
Ingredients 4 servings
- 750ml whole milk
- 60g cornstarch
- 80g sugar
- 1 tsp rosewater
- 250ml water
- 100g sugar (for the syrup)
- 150ml pomegranate or raspberry juice
- 50g chopped pistachios
- 50g shredded coconut
How to make it
- 1Mix the cornstarch with a little cold milk until fully dissolved, with no lumps.
- 2Heat the remaining milk with the sugar in a pot until nearly boiling.
- 3Gradually pour the cornstarch mixture into the warm milk, stirring constantly over medium heat until it thickens.
- 4Remove the pot from the heat and stir in the rosewater.
- 5Pour the pudding into individual bowls and refrigerate for at least three hours, until fully set.
- 6Simmer the water with the sugar and pomegranate or raspberry juice until you get a light syrup.
- 7Pour the cooled syrup over the pudding and sprinkle with chopped pistachios and shredded coconut before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
