Israeli
Malabi
A cool Israeli milk pudding scented with rose water and topped with ruby syrup, coconut, and nuts. It is soft, silky, and exactly the kind of sweet served in small cups at seaside kiosks and neighborhood hummusiyas.
Ingredients
- Whole milk2 cups
- Cornstarch3 tbsp
- Sugar3 tbsp
- Rose water1 1/2 tsp
- Cold water1/4 cup
- Sugar, for syrup2 tbsp
- Raspberry syrup or pomegranate syrup2 tbsp
- Rose water, for syrup1/2 tsp
- Unsweetened shredded coconut2 tbsp
- Chopped pistachios or roasted peanuts2 tbsp
Method
- Whisk the cornstarch with 1/2 cup of the cold milk in a small bowl until completely smooth.
- Pour the remaining 1 1/2 cups milk into a small saucepan, add the sugar, and warm over medium heat until steaming but not boiling.
- Whisk the cornstarch slurry again, then pour it into the hot milk in a thin stream while whisking constantly.
- Cook for 3 to 5 minutes, whisking all the time, until the mixture thickens to a smooth pudding that coats the whisk.
- Remove from the heat and stir in 1 1/2 teaspoons rose water.
- Divide the pudding between 2 small glasses or bowls, smooth the tops, cool for 10 minutes, then refrigerate for at least 3 hours until fully set.
- For the syrup, combine the cold water, 2 tablespoons sugar, and raspberry or pomegranate syrup in a small saucepan and simmer for 3 minutes until slightly glossy.
- Take the syrup off the heat, stir in 1/2 teaspoon rose water, and chill until cold.
- Spoon the cold red syrup over the set malabi just before serving.
- Finish each cup with shredded coconut and chopped pistachios or roasted peanuts.
Common questions
Can I substitute cornstarch with another thickener in malabi?
Yes, but cornstarch gives the smoothest, most classic texture. Potato starch can work in a similar amount. Avoid flour, which makes the pudding dull, heavy, and slightly grainy.
How long does malabi need to chill before serving?
Let it cool 10 minutes at room temperature, then refrigerate at least 3 hours. For the cleanest set and best texture, chill it until fully firm and cold, ideally overnight if you have time.
What are the most common mistakes when making malabi?
The biggest mistakes are adding cornstarch to hot milk without making a slurry, letting the milk boil hard, or stopping whisking while it cooks. Also add rose water off the heat so the flavor stays fresh.
How should I store leftover malabi and syrup?
Store the set pudding covered in the refrigerator for up to 3 days. Keep the syrup in a separate sealed container in the fridge for about a week. Add syrup and toppings only right before serving.
How should I serve malabi for the best texture and flavor?
Serve it well chilled in small glasses or bowls with a little syrup spooned over the top. Finish with coconut and pistachios or peanuts just before serving so they stay crunchy and look fresh.