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.
pamlovestobake
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
Syrup:
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
Serve
