Malabi Rose Water Milk Pudding
A kosher and vegetarian Israeli milk pudding, malabi, can be prepared with a homemade raspberry rose syrup, or topped with date syrup and pistachio for alternative flavors.
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Instructions
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In a small bowl, combine 1/2 cup milk, cornstarch, and rose water, mixing until smooth.
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In a medium saucepan, combine the remaining 2 1/2 cups milk with sugar, then bring to a boil over medium-high heat, stirring until the sugar dissolves.
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Reduce heat to low, then add the prepared cornstarch mixture to the simmering milk, stirring constantly.
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Cook at a gentle simmer, stirring frequently, until the pudding thickens to coat the back of a spoon, about 5 to 7 minutes.
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Pour the malabi into 6 to 8 serving dishes, then cool slightly, cover, and refrigerate for at least 3 hours.
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While the pudding chills, prepare the syrup: In a small saucepan, combine sugar, water, and jam. Simmer over medium-high heat, stirring until smooth.
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Remove from heat, stir in rose water, then transfer the syrup to a dish and refrigerate until serving.
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Serve the chilled malabi by spooning syrup over it, garnishing with nuts or coconut if desired.