Malabi Milk Pudding with Rose Water is a traditional Israeli recipe for a classic dessert of a milk custard thickened with cornflour that's flavoured with rose water, chilled and served topped with pistachios. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Malabi Milk Pudding with Rose Water.
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Malabi milk pudding offers a creamy, floral dessert that’s surprisingly simple to make. Combine the richness of full-fat milk with the delicate aroma of rose water for a treat that’s both refreshing and indulgent.
Ingredients:
1l whole milk
100g granulated sugar
60g cornflour
1 tbsp rose water
4 tbsp crushed pistachios, to garnish
Method:
In a medium-sized saucepan, combine 825ml of the whole milk with the granulated sugar then set over medium heat. Stir until the sugar has completely dissolved (about 3 minutes).
In a separate bowl, whisk together the remaining milk with the cornflour until you have a smooth paste. Work the mixture to ensure you have no lumps.
Gradually pour the cornflour mixture into the heated milk, whisking constantly to prevent clumping.
Continue cooking the mixture over medium heat, stirring continuously, until it thickens to a custard-like consistency (about 5–7 minutes). Note: The pudding is typically considered ready when it's thick enough to coat the back of a spoon.
Take off the heat and stir in the rose water. (Adjust the amount of rose water based on your preference for floral notes.)
Divide the pudding mixture between serving dishes, then transfer to your refrigerator and chill until set (at least 2 hours).
Before serving, garnish with crushed pistachios for a crunchy contrast.
You can also serve with a drizzle of honey or a sprinkle of cinnamon for an extra layer of flavour.
