Delicious Berries Malabi Pudding

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.

delicious malabi pudding dessert

delicious malabi pudding dessert recipe

delicious malabi pudding dessert recipe

delicious malabi pudding dessert recipe

Once you taste it you’ll find gazillion reasons why you should have it all the time.

delicious malabi pudding recipeIsn’t she super cute? she played the Ukulele while I made one of her favorites…and to keep me entertained 😉

Berry Malabi Pudding

ingredients:
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

for syrup:

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!

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Pure, delightful and guilt-free French-toast bread pudding

french toast bread pudding

I know I know you don’t have to tell me. It’s only bread pudding so what’s so special about it? First, it’s the first time I’ve ever made it. Second, I made it to rescue a left-over from being wasted (that’s a good thing right?). Third and most importantly, I used basic  ingredients to create light, puffy and delicious French-toast bread pudding that makes you ask for more with no guilt, only because it’s not loaded with other “stuff” most people I know would put in it.

So, every Friday we celebrate Shabbat and almost always end up with left-over challah bread that nobody bothers to eat again the following day. No matter what I do it wont be seen in anyone’s mouth – shame. So I’ve decided to not give up and try my french toast bread pudding style – pure and simple. No fuzzy or unnecessary ingredients. Let me tell you it was a huge success. How do I know that? Just when I was ready to take pictures of beautifully presented pudding to entice you my readers, it was all gone. I was late.

Lesson learned: No more wasted challah bread ever. And…I was late.

challah bread puddingDon’t you just love how the sugar sparkles like crystals? So crunchy with first few bites you can almost feel your teeth “braking” these delicate crystals…oh I want to have one now.

challah bread pudding

I know there are many varieties to make bread pudding be it with dried fruit, nuts, heavy creams, two thousands yolks you name it. But I refuse to shop for anything special just to rescue left-over challah and I want it pure, simple and delicious. I used what I had in my pantry. The addition of my “surprise spice” – cardamon – gives the pudding a distinctive “lift” in flavor and aroma that you won’t regret adding it.

Feel free to adjust or add whatever you like but with this recipe you will enjoy pure flavors without anything else taking over the other. So, shall we:

ingredients:
**5 cups egg-free day old Challah bread, cubed
3 large eggs
2 egg whites
2 cups low-fat milk
1/4 cup water
1 vanilla bean
pinch kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
5 cardamon cloves, crushed no skin
1/2 cup of light brown sugar plus 2 tbsp for garnish
1/4 cup raisins (any kind)
non-stick cooking spray

**I buy egg-free challah bread but you can use any challah bread you like.

preparations:
Preheat oven to 350º. Grease 6 small ramekins or medium ceramic baking dish, set aside.
In a large mixing bowl place challah pieces and the raisins. In another mixing bowl combine the rest of the ingredients. Whisk all together until well combined and then whisk a little more. Pour custard over the bread pieces, toss well to coat and let it soak for an hour. Give a light toss to fluff it up and pack pudding into greased ramekins or baking dish. Sprinkle with light brown sugar.
Bake for about 35 minutes or more, or until puffed and is lightly golden brown in color. Insert a toothpick in the center and if it comes out clean and dry it’s done. You will notice how the sugar topping sparkles. Gotta love that.

Serve warm with a nice cup of fresh hot mint tea or your favorite coffee. Mmm…I’m envious already.

Bon apettite.

Light and fluffy no bake layer cake

What else could you ask for:
It’s not heavily sweet (which I like). It’s not heavy (which I like too). It’s so light it “evaporates” in your mouth (which I like). You’d ask for more (which you’ll like) but it wont last long (which no one likes).
It’s a favorite in my household and when we have guests and I don’t want to cook (which rarely happens but it happens), this is the one cake I choose to make. A cake that can also make a loud crowd turn silent.

light and fluffy no baking layer cake

One word: SUPER. EASY. (ok two words).

This pretty cake has Kahlua liquor which is a mexican coffee/rum drink. Delicious.  I use it in many recipes. You can have it here pure (which I prefer) or mixed with milk for the dip, as I did in this recipe.

light layer cakeshall we?

Ingredients:
2 pkg plain tea biscuits of your choice –
I use Kedem Tea biscuits, plain 4.2 ounce pkg (pack of 24)  simply because it’s light and less sweet than any other tea biscuits I know.
2 half pint heavy whipping cream (one for each cream)
1 large instant vanilla pudding
1 pkg vanilla sugar
half cup of milk
half cup of kahlua liquor

preparation:

Make two creams: for the vanilla – follow package instructions of instant vanilla pudding BUT – substitute only one cup of milk for half pint of heavy whipping cream. refrigerate.
For the white cream: one half pint heavy whipping cream in a mixing bowl and add the vanilla sugar. Whip to a consistency of a sour cream. set aside with the vanilla cream.
In a medium bowl pour the liquor and the milk and mix. Dip the biscuits in the liquid for a few seconds, I dip 4-5 at a time, and arrange them nicely in a glass baking pan, covering the bottom (about 6×9 in size or a round deep legged glass fruit bowl. see image). The idea is to create layers. First layer – cover bottom of a glass pan with biscuits. Second layer – vanilla cream (about half-inch thick). Third layer – white cream. Then – start over: biscuits/vanilla cream/white cream. I got six layers. The last layer was topped with hand crumbled tea biscuits.

Refrigerate for at least 3 hours.

Eat. bon apetite.