For me as a young girl growing up and spending much time outdoors with friends, it wasn’t complete until we “stalked” the Malabi pudding stand around the corner and completely emptied the guy’s small glass refrigerator out of his delectable creamy Malabi dessert. Malabi pudding is one of the most popular dessert in the Middle East and especially in Israel. we wouldn’t let a week go by without having one. We grew up on this thing.
Almost every one in Israel knew how to make it except me because it looked complicated, yeah I sound like an infant now. But when I learned to make it I realized it’s super easy; so easy I’m laughing my head off and probably at myself.
Malabi is milky, silky and creamy and is as bright as snow-white. This dessert is all about delicacy and the taste is such a beautiful thing to experience, your juice buds will thank you. It’s like eating scented rose (no, it does not taste like perfume).
Malabi is usually served with sweet pomegranate syrup and chopped pistachio and sometimes shredded coconut, all in a glass bowl or a cup – delicious. But you know me – since I rather have lighter and more interesting version of this rich dessert, I came up with something just a bit different, in taste and presentation.
Every time when I go back to Israel – this becomes my breakfast. I’m bad I know.
Malabi is not only easy to make it looks drop dead gorgeous too.
Once you taste it you’ll find gazillion reasons why you should have it all the time.
Berry Malabi Pudding
6 cups of skim milk (you can use low-fat if desired)
1/2 c. white sugar
1 tbsp light brown sugar (for garnish)
1/2 c. corn flour
3 tbsp rose-water
1 c. fresh mixed berries: blueberries and raspberries
3 tbsp honey
1 tbsp rose-water
1 c. water
* * *
Rose-water syrup: combine water and honey in a small sauce pan and bring to a boil, reduce to medium and simmer until syrupy, about 5 minutes. Remove from heat and stir in rose-water. Let cool.
In a large bowl combine corn flour with one cup of milk, stir well until corn flour has dissolved. Heat the remaining milk and the sugar in a medium sauce pan, stirring constantly and bring to a boil. Reduce heat to low and add the corn flour mixture and rose-water. Stir until mixture is thick and smooth, about 6-7 minutes. Carefully pour Malabi mixture into pretty small bowls. Cool to room temperature. At this time drop a few berries in each bowl, gently push berries to bottom of bowl but not touching it. Cover with plastic wrap and refrigerate at least 4 hours. Malabi should resemble jelly consistency.
To serve: Put a plate over each bowl, place your hands on the bottom of the bowl and invert it, turn the thing over. The smooth Malabi should slide down on to the plate. The way I did was: I tilted the bowl of Malabi and carefully and patiently let it slide to the other plate. It’s easy, simply find the way that works for you.
Drizzle Malabi with rose-water syrup and sprinkle light brown sugar on top. Gor.geous!