Malabi (Muhallebi)
Malabi / Muhallebi
A delicate milk pudding perfumed with rosewater or orange blossom water. In Ottoman Sephardic tradition it is especially associated with Shavuot and the Feast of Roses, though almond milk versions are also prepared for pareve meals.
Ingredients
- •4 cups whole milk
- •1/2 cup sugar
- •1/3 cup cornstarch
- •1/4 cup cold milk or water for dissolving starch
- •1 1/2 teaspoons rosewater or orange blossom water
- •1 teaspoon vanilla, optional
- •2 tablespoons chopped pistachios or almonds
- •2 tablespoons rose syrup or simple syrup, optional
Instructions
- 1
In a saucepan, combine most of the milk with the sugar and bring it to a gentle heat.
- 2
In a small bowl, whisk the cornstarch with the cold milk or water until smooth.
- 3
Pour the cornstarch mixture into the warm milk while whisking continuously.
- 4
Cook over medium-low heat, stirring constantly, until the pudding thickens and becomes glossy.
- 5
Remove from the heat and stir in the rosewater or orange blossom water and vanilla if using.
- 6
Pour into individual bowls or one serving dish.
- 7
Cool to room temperature, then chill until fully set.
- 8
Top with chopped nuts and a drizzle of syrup before serving.
Kosher notes
For a pareve version, replace dairy milk with almond milk and verify any toppings remain pareve.
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