Classic Malabi - Milk Pudding with Rose Water
Malabi is a beloved Middle Eastern dessert that has won hearts across Israel with its silky texture and delicate floral aroma. Traditionally infused with rose water and served chilled, this pudding offers a refreshing finish to any meal and is a highlight in street food culture across Tel Aviv, Jerusalem, and beyond. The recipe delivers the authentic charm of Israeli milk pudding without requiring special culinary expertise, making it suitable for home cooks at any skill level.
As an easy milk pudding recipe, Malabi combines simple pantry ingredients with an unmistakable exotic flair, thanks to the distinctive rose water essence. Whether preparing an elegant dinner party dessert or a quick treat for warm summer days, this homemade Malabi captures the essence of Middle Eastern flavors. Popular garnishes such as pistachios, shredded coconut, or a drizzle of rose syrup elevate its appeal, creating both a visual and sensory treat.
Key Information Box
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 4 hours 20 minutes (including chilling)
Servings: 4-6
Difficulty: Easy
Ingredients:
For the Malabi Pudding
2 cups whole milk
1/2 cup heavy cream (optional, for extra richness)
5 tablespoons cornstarch
1/2 cup granulated sugar
1 1/2 teaspoons rose water
Pinch of salt
For the Classic Rose Syrup
1/2 cup water
1/2 cup granulated sugar
1 1/2 teaspoons rose water
1-2 drops pink or red food coloring (optional)
For Garnish
Finely chopped pistachios
Shredded unsweetened coconut
Notes on Key Ingredients
Milk & Cream: Whole milk provides the best base for a classic flavor. For a richer, more decadent pudding, incorporate the heavy cream. For a dairy-free alternative, full-fat coconut milk can be used, which will add a subtle coconut flavor that pairs beautifully with rose water.
Rose Water: This is the signature flavor of Malabi. Quality can vary, so start with the recommended amount and adjust to your preference. Look for it in international markets or the specialty baking aisle of your supermarket.
Step-by-Step Instructions
Prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch with 1/2 cup of the cold milk until completely smooth. Set this mixture aside. This is the crucial step to prevent lumps.
Heat the pudding base. In a medium saucepan, combine the remaining 1 1/2 cups of milk, the heavy cream (if using), sugar, and the pinch of salt. Place over medium heat, stirring occasionally, until the sugar is fully dissolved and the liquid is hot and steaming, but not yet boiling.
Thicken the pudding. Lower the heat to medium-low. While whisking the hot milk mixture continuously, slowly pour in the cornstarch slurry. Continue to whisk constantly for 3-5 minutes as the mixture thickens to the consistency of a thin custard. It should be thick enough to coat the back of a spoon.
Infuse with flavor. Remove the saucepan from the heat and stir in the 1 1/2 teaspoons of rose water. For an ultra-smooth texture, you can strain the pudding through a fine-mesh sieve into a pitcher or bowl.
Chill until set. Carefully pour the malabi into 4-6 individual serving glasses, ramekins, or bowls. To prevent a skin from forming, place plastic wrap directly onto the surface of each pudding. Refrigerate for at least 4 hours, or until fully firm and chilled.
Create the rose syrup. While the pudding chills, combine the water and sugar for the syrup in a small saucepan. Heat gently, stirring, until the sugar dissolves. Remove from the heat and stir in the rose water and optional food coloring. Let the syrup cool completely.
Serve and garnish. Once the malabi is set, drizzle a spoonful of the cooled rose syrup over the top. Sprinkle generously with chopped pistachios and shredded coconut before serving.
Tips for Perfect Results
Achieve a Silky-Smooth Texture: Constant whisking is essential when you add the cornstarch slurry. This action prevents the cornstarch from clumping and ensures your final pudding is perfectly smooth.
Prevent a Skin from Forming: Placing plastic wrap directly on the surface of the pudding before chilling is the professional's secret. It eliminates any air contact, which is what causes a "skin" to form on top.
Don't Over-Boil: Once you add the cornstarch, keep the heat on medium-low and avoid letting the mixture come to a rolling boil. Overheating can compromise the cornstarch's thickening power.
Adjust Flavor to Your Liking: The potency of rose water varies by brand. After you've stirred it in, give the mixture a small taste. You can add another drop or two if you prefer a more pronounced floral flavor for your rose water dessert.
Serving Suggestions
The classic way to serve this Israeli milk pudding is chilled, topped with its signature rose syrup, chopped pistachios for a salty crunch, and shredded coconut for texture. For a modern twist, consider adding fresh pomegranate seeds for a burst of tartness or serving it alongside fresh figs or raspberries. The pudding’s delicate flavor profile also pairs wonderfully with a cup of hot mint tea or strong Turkish coffee.
Storage and Reheating Instructions
Malabi is best served chilled and does not require reheating. Leftovers can be stored in the refrigerator for up to 3 days. Keep the individual servings covered with plastic wrap to maintain freshness and prevent them from absorbing other odors from the fridge. It's best to add the garnishes and syrup just before serving.
FAQ
Q: How do you get malabi perfectly smooth and not lumpy? The key to a perfectly smooth malabi is to make a proper cornstarch slurry. Always mix the cornstarch with a small amount of cold milk first, whisking until no lumps remain. Then, when adding this slurry to the hot milk, pour it in slowly while whisking the hot milk mixture constantly. This gradual incorporation and continuous movement prevent lumps from forming.
Q: Can this Malabi recipe be made ahead of time? Absolutely. Malabi is an excellent dessert to make ahead. It requires at least 4 hours to set, but it can be prepared a day or two in advance. Simply keep the puddings covered in the refrigerator and prepare the syrup and garnishes separately, adding them just before you plan to serve.
Q: What is the best milk to use for this Israeli milk pudding? For the most authentic and traditional flavor and texture, whole dairy milk is the best choice. The fat content contributes to a creamy mouthfeel. Using heavy cream in addition to the milk will make it even richer and more decadent. However, the recipe is versatile and works well with other options, including full-fat coconut milk for a dairy-free version.
Enjoy this classic taste of the Middle East!
No ads, no commercials, just high-quality content.
If you find our work valuable, we would be grateful for your support. Your contribution helps us continue our mission of providing high-quality content and sharing it with an even wider audience. Support Our Mission
