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This luscious milk pudding is popular throughout the Middle East, and is beloved in Israel. The texture is light and creamy and the rosewater gives the dessert a beautiful, delicate flavor.


  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min




  • 2 cups milk or coconut milk
  • 5 Tbs. corn starch
  • 1/2 Tbs. rose water
  • 1/2 cup cream
  • 1/4 cup sugar
  • For serving: Chopped almonds, pistachios, and/or strawberry syrup


  1. Put ½ cup of the milk in a bowl with the corn starch and rose water until you have a smooth, even mixture.
  2. In a pot, cook the remaining 1½ cups milk with the cream and sugar until boiling. Add the corn starch mixture and cook over low heat for 2 to 3 minutes, stirring constantly until the mixture thickens.
  3. Pour into serving bowls and cool to room temperature. Transfer to the fridge to chill for 4 hours, or overnight.
  4. Drizzle with strawberry syrup and sprinkle with nuts just before serving.

Tip: To make the recipe parve and vegan, replace the milk with coconut milk.


About Orly Ziv


A lifelong food lover, Orly Ziv worked for many years as a clinical nutritionist before launching Cook In Israel in 2009. Through her company Orly offers culinary tours around Israel and intimate cooking classes out of her home. For more information visit http://www.cookinisrael.com/book.html




13 Responses to Malabi

  1. This looks so good! Just curious, but if making these parve, what would you use in place of the 1/2 cp cream? Most desserts I make parve as its usually easier for us.

    • You can use the coconut milk to replace all the milk and cream in the recipe. Orly says she gets a soy cream in Israel, but I believe all the ones we have here are dairy equipment so might not help.

      • Great! Thanks, Tamar (and Orly)! I can’t wait to try this. :)

  2. I’ve never heard of such a recipe– it sounds delicious. I’m printing it out now to try it this week.

    • avatar says: Orly Ziv

      Dina, would love to hear about you experience. Thank you.

  3. Oh my godness I made this delicious malabi to my hubby, just after we came back from our vacation in Israel, I tell you it kept him close for a week! ;) if yoy know what I mean…. haha basad

  4. avatar says: Orly Ziv

    Hannah, thank you for sharing. More memorable recipes you will find in my cookbook ‘Cook in Israel – Home Cooking Inspiration’ which can be found on Amazon or at http://www.cookinisrael.com/book.html

  5. avatar says: itzik

    Since leaving Israel, you also leave the foods behind;not just the culture. I can’t wait to try this. Only thing is that I can’t find rose syrup so I will use marachino cherry water as a sauce. The great thing about Israel is that there isn’t real official “Israeli food”. The foods there are all comprised from different cultural backgrounds, and that’s what makes eating in Israel such an inviting experience.

    • avatar says: Orly Ziv

      Thank you Itzik for your comment. Rose water can be found in middle-eastern shops or online. I’m sure your suggestion for the cherry water sauce will compliment it as well. Enjoy :-)

  6. avatar says: Itzik

    How do I upload and post pictures?

  7. We would like to make this recipe in our synagogue’s kosher kitchen. The only rose water I’ve been able to find locally does not have a heksher, and those I’ve found online do not seem to have a heksher either. Could you recommend a brand that we could order that does have a heksher?

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