In the Middle East, Turkey, and Mediterranean Europe, rice flour puddings prepared with almond or cow’s milk are commonplace. Malabi, an iconic Israeli delicacy, is based on these traditions. In the Arab world, malabi is known as muhallabia, a spoon sweet produced with rice flour. In Israel, malabi is typically made using cornstarch. The Pudding is light and silky, with a floral aroma and a sweet syrup or shredded coconut on top.
Malabi is a natural match for Middle Eastern and Indian cuisines because of its unique flavor profile. There are dairy milk alternatives like soy, coconut, or almond milk that may be used in place of dairy milk in this recipe, making it suitable for those with particular dietary requirements.
Ingredients
It’s time for Pudding.
- Squeezing out 3 cups of full-fat (2 percent is also OK) milk
- 2 teaspoons baking soda 1 tablespoon cornstarch
- 1 tbsp. of rose water, a third of a cup of sugar
To make the Raspberry Rose Syrup (an optional step), follow these instructions:
- 1 tablespoon of sugar
- 14 cups of liquid
- Raspberry seedless jam, 2 tbsp.
- 1/4 cup rose water
- Coconut, pistachio, or walnuts, and the shredded coconut may be added as additional decorations.
The Ways to Do It
Prepare the Dessert
- Prepare the ingredients by gathering them all together.
- Combine the cornstarch and rose water in a small dish with 1/2 cup of milk. To ensure a smooth and lump-free mixture, use a fork or clean fingertips to thoroughly combine the ingredients. (At first, stirring the cornstarch may be difficult, but it will get easier with practice.) Dispose of.
- The remaining 2 1/2 cups of milk and the sugar should be combined in a medium pot. Until the sugar dissolves, bring to a boil, stirring regularly.
- If you see bubbles forming on the surface, turn the heat down to low. Stir the cornstarch mixture into the hot milk, then add it slowly while stirring.
- While constantly stirring, cook the Pudding until it coats the back of a spoon in approximately 5 to 7 minutes at a low simmer. Try not to scrape the bottom of the pan if you aren’t continually stirring. Otherwise, you may wind up with lumps in your Pudding.
- Distribute the malabi into six to eight bowls using a ladle or spoon. Refrigerate for at least three hours after allowing it to cool somewhat (the Pudding will firm up as it cools).
Raspberry Rose Syrup: Prepare the syrup.
- Prepare the ingredients by gathering them all together.
- Make the syrup while the Pudding is chilling: Add the sugar, water, and jam to a small saucepan and bring to a boil over medium heat. Dissolve the sugar and combine the jam while simmering over medium-high heat.
- Start by removing the pan from the flame and add the rosewater, whisking constantly until the mixture is smooth.
- Transfer to a serving dish. Refrigerate until ready to serve.
- Slivered or chopped nuts or coconut may be added to the malabi and some simple syrup before serving.