Malabi
מלבי MalabiSay it: mah-LAH-bee
Malabi is a beloved Israeli milk pudding scented with rose water, traditionally served cold and topped with sweet pink syrup, shredded coconut, and chopped peanuts. It is a staple street food and dessert throughout Israel, enjoyed year-round especially during hot summer days and at celebrations. The silky, floral pudding contrasts beautifully with the crunchy nuts and chewy coconut, creating a refreshing, delicately perfumed treat that reflects the diverse influences on Israeli cuisine.
Malabi
מלבי, Malabi
Pronounced mah-LAH-bee
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Easy
Also egg-free.
Allergens: contains milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a medium saucepan, whisk together the milk, ½ cup (100 g) sugar, and cornstarch until completely smooth with no lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 6–8 minutes. It should coat the back of a spoon.
Remove from heat and stir in 2 tsp rose water. Divide the pudding evenly among 4 serving bowls or glasses. Allow to cool slightly, then refrigerate for at least 3 hours until fully set.
While the pudding chills, make the syrup. combine ½ cup (120 ml) water and ¼ cup (50 g) sugar in a small saucepan. Bring to a boil, stirring until the sugar dissolves, then simmer for 3 minutes. Remove from heat, stir in 1 tsp rose water and a few drops of red food coloring if using. Cool completely.
When ready to serve, spoon a generous layer of the cooled pink syrup over each pudding.
Sprinkle each serving with shredded coconut and chopped peanuts. Serve cold.
Regional variants
Some families add a layer of strawberry or raspberry puree beneath the syrup, while modern versions occasionally use almond milk or top with crushed pistachios instead of peanuts.
Cook's notes
- For a lighter version, you may replace up to half the milk with coconut milk while keeping the classic rose flavor.
- Adjust the amount of rose water to taste; it should be fragrant but not overpowering.
- The pudding will continue to thicken as it cools, so remove it from heat as soon as it reaches a thick, pourable consistency.
Serve with
Strong Turkish coffee or mint tea
Make ahead and storage
The puddings can be prepared and refrigerated up to 2 days ahead; add syrup and toppings just before serving.
