Recipe,  Food and Drink

Classic Malabi

As I am wearing my festive spirits in full swing, I m in a mood to whisk up both conventional and unconventional desserts. Yesterday was the traditional rice pudding with a twist - today, I ventured little more towards my Eastern palate and gifted myself a few glasses of the Arabic/Israeli dessert, Malabi. Now, if you are new to this and wondering what is it, here’s a brief - this is very similar to the Italian panacotta; a wobbly, creamy, delightful dessert, super easy to make and delicious. Like panacotta, Malabi is extremely flexible and can be made with any flavour variations of your choice. I made the classic version today, but will surely work on some interesting flavour combinations soon.

12 Mar, 2019

Malabi or milk pudding 


Full fat milk - 1 and 1/2 cup

Cream - 1 cup 

Sugar - 1/4 cup

Corn flour - 1/4 cup

Rosewater/rose essence - 1 teaspoon 




Water - 1/2 cup

Sugar - 1/2 cup

Red food colour - 2 drops

Rose essence - 1/2 teaspoon


For the custard, put the milk, cream, sugar and corn flour in a bowl and whisk to mix them well

Put this mixture over medium heat and start to cook. Keep stirring to ensure that the milk doesn’t burn

In about 7/8 minutes, your milk mixture will start to thicken 

Switch off heat, add the rose essence and allow the Malabi to sit in room temperature for a couple of minutes 

Pour this in individual moulds, cover the moulds with plastic wrap and store in the refrigerator for a few hours 


To make the syrup, put sugar and water in a heat proof bowl and cook till the sugar dissolves 

Add the food colouring and cook till the syrup is slightly viscous

Remove from heat, stir in the rose essence and put this aside to cool. The syrup will thicken a little more as it cools


To serve:

Remove the Malabi moulds from the fridge

Top each glass/ramekin with the rose syrup

Sprinkle with some nuts 


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