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Malabi (Rosewater Milk Pudding)

Israeli · Dessert · Easy

Malabi (Rosewater Milk Pudding)

Total
3 hr 25 min
Prep
3 hr 15 min
Serves
6
Calories
280
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Cool milk pudding meets rose-scented syrup, coconut and pistachios in the creamy dessert served in Israel, with no eggs or gelatin.

A spoon should pass through Malabi (Rosewater Milk Pudding) with almost no resistance. Cornstarch sets the milk into a soft cream, ready for a bright syrup and crunchy toppings, a familiar dessert in Israel with relatives across the region.

Use a light hand with rose water: brands vary in strength, and too much can overwhelm the milk. Whisk the starch into cold liquid first so it disperses before the saucepan heats up.

SweetCreamyMake AheadVegetarianGluten-freeEgg-free

Method

  1. Whisk the cornstarch into 1/2 cup cold milk until smooth. In a saucepan, combine the remaining milk, cream and 1/4 cup sugar.

  2. Heat over medium heat for until steaming, then whisk in the starch mixture. Cook, whisking constantly, for after the first gentle bubbles, until thick and smooth.

  3. Remove from the heat and stir in 1 tsp rose water. Divide between 6 small glasses, cool for , then refrigerate for until softly set.

  4. Combine the water, remaining sugar and raspberry jam in a small saucepan. Simmer over medium-low heat for until syrupy, then stir in remaining rose water and cool.

  5. Spoon the cooled syrup over the puddings just before serving and scatter with pistachios and shredded coconut.

Forkue tips

  • A few drops of vanilla can replace rose water if you cannot find it, although the floral character will change.

Storing and reheating

Refrigerate the covered puddings and syrup separately for up to 3 days. Add the nuts and coconut at serving time so their texture stays distinct.

Kitchen gear

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Nutrition per serving, estimated

280Calories
6gProtein
32gCarbs
14gFat

Photo: Like tears in rain, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Malabi (Rosewater Milk Pudding): FAQ

Why is my malabi lumpy?

The starch may have met hot milk before it was dispersed. Blend it into cold milk first and keep whisking as the pudding thickens.

Can I leave out the pistachios?

Yes. Use just coconut or add a few fresh berries for contrast. The pudding itself sets without any nuts.

How do I store and reheat Malabi (Rosewater Milk Pudding)?

Refrigerate the covered puddings and syrup separately for up to 3 days. Add the nuts and coconut at serving time so their texture stays distinct.

How long does Malabi (Rosewater Milk Pudding) take?

About 3 hr 25 min in total: 3 hr 15 min prep and 10 min cooking.

What do I need to make Malabi (Rosewater Milk Pudding)?

The key ingredients are whole milk, heavy cream, cornstarch, raspberry jam, pistachios and shredded coconut, plus pantry basics.

Any tips for Malabi (Rosewater Milk Pudding)?

A few drops of vanilla can replace rose water if you cannot find it, although the floral character will change.

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