Malabi (Israeli Rosewater Milk Pudding) with Pistachios
A silky, lightly floral milk pudding commonly eaten at home in Israel. It sets in the fridge and is finished with a simple rosewater syrup and chopped pistachios.
30 min
start to finish
15 min
hands on
Easy
difficulty
6
servings
Ingredients
For the pudding
For the syrup
Garnish
Garnish (optional)
Contains dairy, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
270 kcal6g protein36g carbs12g fat
An estimate, not a lab analysis.
Method
Measure out 1/2 cup (120 ml) of the milk and whisk it with the sifted cornstarch in a small bowl until completely smooth and lump-free.
In a medium saucepan combine the remaining milk (about 3 1/2 cups / 840 ml), heavy cream, 1/2 cup sugar and salt; warm over medium heat, stirring occasionally, until the mixture is hot and just beginning to steam (do not boil).
Temper the cornstarch slurry: whisk a ladleful of the hot milk into the slurry to loosen it, then whisk the slurry back into the saucepan.
Cook the mixture over medium heat, whisking constantly, until it thickens and just comes to a gentle simmer and coats the back of a spoon (about 2–4 minutes).
Keep the heat moderate—too hot and the cornstarch can break down or clump.
Remove the saucepan from the heat and whisk in 2 tablespoons rosewater and the vanilla.
Pass the pudding through a fine-mesh sieve into a heatproof bowl or straight into six small serving glasses to remove any lumps.
Sifting makes the texture exceptionally silky.
Cover the surface directly with plastic wrap (or place lids on the glasses) to prevent a skin from forming, then refrigerate until fully set, at least 2 hours.
While the pudding chills, make the rosewater syrup: combine 1/2 cup sugar and 1/4 cup water in a small saucepan and bring to a gentle simmer, stirring until the sugar dissolves and the liquid is slightly syrupy, about 5–8 minutes.
Remove the syrup from the heat, stir in 1 tablespoon rosewater and the teaspoon of lemon juice (if using), then let the syrup cool to room temperature.
To serve, spoon a tablespoon or two of the cooled rosewater syrup over each chilled pudding and sprinkle with chopped pistachios and optional rose petals or coconut.
Start with a small amount of syrup—roses are strong and you can always add more.
Worth knowing
- Rosewater is potent—start with less and taste. Orange blossom water can substitute if you prefer.
- For a vegan version: use full-fat soy or oat milk, replace cream with a non-dairy alternative, and substitute cornstarch with agar-agar (follow package instructions for setting) or use a cornstarch slurry with plant milk—results will differ slightly.
- If you prefer a firmer set, increase cornstarch to 1/2 cup (45 g).
- Pudding can be made 2–3 days ahead; store covered in refrigerator. Add syrup and nuts just before serving.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VegetarianGluten-freeKid friendlyMeal prep
More Israeli cooking
An original Restaurant Pro recipe — our own composition in the idiom of Israeli cooking, not any restaurant's recipe. Written to be vegetarian and gluten-free as listed.