Malabi | Israeli Dessert
Malabi is a milk and corn starch based dessert flavoured with rose water. The dish origins from Turkey but is quite famous in Israel.
Malabi serves best when refrigerated for a couple of hours until it firms completely. I didn’t wait as much and poured the cherry compote on top of it before it settled perfectly. That’s why you can see a sunken top on the serving dishes.
I made the cornstarch version but there are several other variations made with rice flour, tapioca starch and so.
Blogging Marathon#78 Week1/Day2
Source–Jewish Food Experience
A milk and corn starch based sweet rice pudding flavoured with rose water is a popular Israeli desert.
- 2 cups whole milk
- 1/2 cup corn starch or rice powder
- 2 tablespoon honey or sugar
- 1 teaspoon rose water
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 cup cherries
- 2 tablespoon sugar
- 2 tablespoon water
In a saucepan add honey and milk and start cooking it on low for few minutes.
Dissolve corn starch in water and gently add it in the cooking milk.
Stir and cook for 10 minutes or until it starts thickening. Remove from heat and add rose water and vanilla extract.
Cool the malabi and let it set in the refrigerator for 4to 6 hours or until set completely.
Cook pitted cherries with water and sugar until it starts thickening. Cool and drizzle on top of malabi before serving.
You can serve malabi with dried fruits or any seasonal fruit compote.