IsraeliDessertVegetarianGluten-Free

Malabi

Prep
15 minutes
Cook
15 minutes
Total
2 hours 30 minutes (including chilling)
Serves
4
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Ingredients

Units
  • 4 cups whole milk (946 ml)
  • 1/4 cup cornstarch (32 grams)
  • 1/4 cup sugar (50 grams)
  • 2 tablespoons rose water (30 ml)
  • 1/2 teaspoon vanilla extract (2.5 ml)
  • 1/4 teaspoon ground cardamom (0.5 grams)
  • 1/4 cup water (59 ml)
  • 1/3 cup sugar for syrup (67 grams)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1/4 teaspoon red food coloring or pomegranate juice (optional but traditional)
  • 1/2 cup shelled unsalted pistachios (65 grams), chopped
  • 2 tablespoons shredded coconut (14 grams), optional
  • Pinch of salt (0 cups)

Instructions

  1. 1

    Pour 1/2 cup of milk into a small bowl and whisk in the cornstarch until completely smooth with no lumps remaining, then set aside.

  2. 2

    Pour the remaining 3.5 cups of milk into a heavy-bottomed saucepan and heat over medium heat until small bubbles form around the edges, about 6-8 minutes, stirring occasionally to prevent a skin from forming.

  3. 3

    Gradually pour the cornstarch mixture into the hot milk while whisking continuously to prevent lumps, then add 1/4 cup sugar, salt, vanilla extract, and cardamom, whisking constantly until fully incorporated.

  4. 4

    Continue cooking for 5-7 minutes, stirring frequently with a wooden spoon, until the mixture thickens noticeably and coats the back of the spoon; the pudding should be smooth and creamy but still pourable.

  5. 5

    Remove from heat and stir in the rose water, mixing thoroughly to distribute the fragrance evenly throughout the pudding, then pour into individual serving glasses or bowls and allow to cool to room temperature, about 20 minutes.

  6. 6

    While the pudding cools, prepare the syrup by combining 1/3 cup sugar, 1/4 cup water, and lemon juice in a small saucepan over medium heat, stirring until sugar dissolves completely, about 3 minutes.

  7. 7

    Allow the syrup to cool slightly, then add red food coloring or pomegranate juice if using, stirring to achieve a pale pink or light red color, then refrigerate until chilled.

  8. 8

    Once the pudding has cooled and set slightly, pour 2-3 tablespoons of chilled syrup over each serving and top generously with chopped pistachios and shredded coconut if desired.

  9. 9

    Refrigerate for at least 2 hours before serving, or until fully chilled and set; the pudding will continue to thicken as it cools.