A common dessert throughout the Middle East, in Israel malabi has become one of the national desserts and is common street food. It requires only a few ingredients and comes together quickly. It needs to chill in the refrigerator to set, making it the perfect make-ahead dessert. It is traditionally flavored with rosewater, but that is an acquired taste so feel free to use orange blossom water or your favorite flavored extract. Malabi is usually topped with a sweet syrup, but I like the fresh flavor and texture that pomegranate seeds and passion fruit bring to the mix.
- Cook Time
- 4 cups milk
- 1⁄2 cup agave syrup or granulated sugar
- 1/3 cup corn starch
- 1 tablespoon rose water or orange blossom water
- Pomegranate seeds, passion fruit, date honey, crushed pistachios, for topping
1. Put the milk, agave nectar, cornstarch, and rose water (or flavoring of choice) in a pot and stir to combine (a whisk works best but a wooden spoon will do).
2. Cook over medium-low heat, stirring constantly to make sure the mixture is smooth and does not boil over. Cook until the mixture is thick enough to coat the back of a spoon (it will take about 5 minutes for the milk to slowly heat up and another 5 for it to thicken).
3. Pour into bowls, ramekins, or glasses so it comes up about two thirds of the way.
4 Cover with plastic wrap and refrigerate for 2 to 3 hours, or overnight.
5 Top with pomegranate seeds, passion fruit, date honey, crushed pistachios, or your favorite fruit syrup
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 Subscribe Now