Malabi
מלבי
A light milk pudding scented with rosewater or orange blossom water, commonly served cold. In Egyptian Jewish homes it could be made pareve with almond milk, including as a gentle dish to break the Yom Kippur fast.
Ingredients
- •4 cups almond milk or whole milk
- •1/2 cup sugar
- •1/2 cup cornstarch
- •1 tablespoon rosewater or orange blossom water
- •1 pinch kosher salt
- •2 tablespoons chopped pistachios
- •2 tablespoons shredded coconut
- •1 tablespoon pomegranate seeds or berry syrup for garnish
Instructions
- 1
Whisk together 1 cup of the milk with the cornstarch until completely smooth.
- 2
Heat the remaining milk with the sugar and salt in a saucepan over medium heat.
- 3
When the milk is hot but not boiling, whisk in the cornstarch mixture.
- 4
Cook, stirring constantly, until the pudding thickens to a silky consistency.
- 5
Remove from the heat and stir in the rosewater or orange blossom water.
- 6
Pour the pudding into individual cups or a serving dish.
- 7
Cool to room temperature, then chill for at least 3 hours until set.
- 8
Garnish with pistachios, coconut, and pomegranate seeds or syrup before serving cold.
Kosher notes
Use almond milk for a fully pareve version suitable after meat meals or for fast-breaking menus.
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