Malabi Milk Pudding with Rose

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Malabi is a beloved Israeli milk pudding with Rumelian roots, prized for its silky wobble and delicate floral aroma. This version leans into the classic rose-scented profile, then crowns each chilled cup with rose syrup, toasted coconut, and pistachios for a dessert that feels like edible perfume. It is a perfect make-ahead finale for warm evenings or festive Shabbat tables.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 6 gSaturated Fat
• 39 gCarbs
• 2 gFiber
• 30 gSugar
• 8 gProtein
• 180 mgSodium
• 310 mgPotassium
• 240 mgCalcium
• 0.9 mgIron
• 3 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the pudding

• 4 cups (960 ml) whole milk, cold
• 1/3 cup (45 g) cornstarch
• 1/3 cup (65 g) granulated sugar
• 1/4 teaspoon fine sea salt
• 2 teaspoons rose water
• 1/2 teaspoon pure vanilla extract

For the toppings

• 4 tablespoons rose syrup (such as Monin or homemade)
• 1/3 cup (25 g) unsweetened shredded coconut, lightly toasted
• 1/4 cup (30 g) shelled pistachios, roughly chopped
• 1/4 cup pomegranate arils, optional
• Dried rose petals, for garnish (optional)

Directions

1. In a small bowl, whisk the cornstarch with 1/2 cup of the cold milk until completely smooth with no lumps; set the slurry aside.
2. In a heavy-bottomed saucepan, combine the remaining 3 1/2 cups milk, sugar, and salt. Heat over medium, whisking gently, until the sugar dissolves and the milk is steaming but not boiling, about 4 minutes.
3. Slowly pour the cornstarch slurry into the hot milk in a thin stream, whisking constantly to prevent lumps. Continue cooking and whisking for 6 to 8 minutes, until the mixture thickens enough to coat the back of a spoon and holds a clear line when you draw your finger across it.
4. Remove the pan from the heat and whisk in the rose water and vanilla extract. Taste and add a few more drops of rose water if you prefer a stronger floral note; rose water intensifies as the pudding chills.
5. Divide the warm pudding evenly among four 3/4-cup ramekins or parfait glasses. Press a small piece of plastic wrap directly onto the surface of each to prevent a skin from forming, then refrigerate for at least 2 hours, or until fully chilled and set.
6. Just before serving, spoon 1 tablespoon of rose syrup over each chilled pudding, letting it pool and ripple across the surface.
7. Top generously with the toasted coconut, scatter the chopped pistachios and pomegranate arils over each, and finish with a few dried rose petals if using. Serve immediately with a small spoon.
8. For an extra-cold experience, chill the ramekins in the freezer for 15 minutes just before adding the toppings so the syrup stays vivid and pools rather than absorbing.

Cook’s Notes

• Cold milk whisks smoothly with cornstarch and prevents the starchy flavor of undercooked thickener; never add cornstarch directly to hot liquid.
• Rose water potency varies wildly by brand; start with 2 teaspoons and adjust only after chilling, because the flavor mutes when warm and sharpens when cold.
• For a richer, almost panna-cotta texture, swap 1 cup of the whole milk for heavy cream.
• Toast the shredded coconut in a dry skillet over medium-low for 2 to 3 minutes until fragrant and just golden so it deepens the nutty character.
• Malabi keeps refrigerated for up to 3 days; add the toppings only at serving so the coconut stays crunchy.

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