Malabi (Israeli milk pudding)

Malabi is a sweet milk pudding that can be eaten plain but is often topped with a rose-scented fruit syrup. Ehud Malka takes his to the next level with coconut milk instead of cows and pomegranate, pistachio, coconut and shaved halva as a garnish.

• serves

  6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Israeli

episode • Middle East Feast with Shane Delia • 

cooking • 

22m

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episode • Middle East Feast with Shane Delia • 

cooking • 

22m

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Ingredients

• 750 ml (3 cups) coconut milk 
• 30 g (¼ cup) cornflour
• 1 tbsp rosewater
• 75 g (⅓ cup) sugar 

Raspberry rose syrup

• 55 g (¼ cup) sugar
• 2 tbsp seedless raspberry jam
• 1 tsp rosewater

Garnish 

• 50 g crushed pistachios 
• 30 g shredded coconut
• ½ pomegranate, seeds
• 50 g shaved halva 

Cooling time: 3 hours

Instructions

1. Place 125 ml (½ cup) of the coconut milk in a small bowl with the cornflour and rosewater and whisk until smooth. Set aside.
2. Place the remaining coconut milk and the sugar in a saucepan over medium - high heat. Stir until the sugar dissolves. When bubbles begin to break the surface, reduce the heat to low. Pour some of the hot liquid into the cornflour mixture to even the temperature between the two mixes.  Stir the cornflour mixture until smooth, then add it back to the saucepan and stir to combine well. Cook over low heat, whisking continuously, for 5 -7 minutes or until it thickens enough to coat the back of the spoon.
3. Pour the malabi into 6 - 8 serving dishes. Allow to cool slightly, cover with plastic wrap, and refrigerate for at least 3 hours (the pudding will firm up as it cools).
4. Meanwhile, for the raspberry rose syrup, place the sugar, jam and 60 ml (¼ cup) water in a small saucepan and stir to combine. Stir over medium-high heat until the sugar has dissolved and the mixture is smooth. Remove from the heat, stir in the rosewater, then transfer to a small bowl and refrigerate until ready to serve. 
5. To serve, spoon some of the cold syrup over the set pudding, top with the crushed pistachios, shredded coconut, pomegranate and shaved halva. 

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Israeli

episode • Middle East Feast with Shane Delia • 

cooking • 

22m

G

episode • Middle East Feast with Shane Delia • 

cooking • 

22m

G