Malabi Malabi Israeli Kitchen Photo: Christian Jung/Shutterstock

How to make malabi, Israeli milk pudding

Like creamy, sweet things? Try malabi, a traditional, rose-scented milk pudding.

  • Yield: Serves 6-8
  • Prep time: 5 minutes
  • Cook time: 2 hours, 30 minutes

Slide a spoon into the softly yielding white mass and put it in your mouth. You’ll taste rose-flavored sweetness and a light, creamy texture that keeps you dipping your spoon back in until the pudding’s all gone.

Here in Israel we call it malabi. It’s milk pudding, made in 10 minutes. Sounds like a dessert for children, and children naturally do love it, but I’ve been served malabi in restaurants and at dinner parties.

There are two ways to make malabi: one is an old-fashioned, rice-flour based version. Modern cooks often prefer to use cornstarch instead. Rice flour is easy enough to make in the food processor – just whirl raw white rice around in it until it is fine, floury particles. Or pick some up at the health food store. When made with rice flour, malabi has more body and a slightly gritty texture, compared to cornstarch-based malabi, which is silky and very light.

Recipes vary a little. Some call for half milk, half light cream instead of only milk. Some people flavor their malabi with rosewater, some with orange flower water. Very old recipes call for mastic, a resin from a shrub belonging to the pistachio family. I saw one recipe that requires flavoring the pudding with two leaves of a bitter orange tree, or the flowers. Until now, I’ve favored vanilla and rosewater. There is something so soothing about the perfume of roses.

Toppings vary too. I like to top malabi with chopped pine nuts and walnuts, or with chopped pistachios. Some dust a little cinnamon over the top, or sprinkle shredded coconut and peanuts. And everyone swirls a little syrup over the pudding. It can be any kind of syrup you like. Even maple syrup.

Here are two basic malabi recipes.


    For rice-flour malabi

  • 4 1/2 cup milk
  • 1/2 cup rice flour
  • 1/2 cup sugar
  • 2 tablespoons rosewater
  • 1 teaspoon vanilla extract
  • 4 ounces chopped nuts
  • Maple or other sweet syrup
  • For cornstarch malabi

  • 4 cups milk
  • 1 cup sugar
  • 5 tablespoons cornstarch, diluted in 1/4 cup water
  • 2 tablespoons rosewater or orange flower water
  • 4 ounces chopped nuts
  • Maple or other sweet syrup


Rice-flour malabi Rice-flour malabi (Photo: Miriam Kresh)

For rice-flour malabi:

Put the rice flour in a small bowl. Slowly, add 1/2 cup from the milk to it, whisking to dissolve any lumps. Bring the rest of the milk, plus the sugar, to boil. Stir in the rice flour/milk. Stir well to distribute the rice flour, but don’t scrape up the thickened layer that will form at the bottom of the pot – it will simply form lumps.

Lower the heat to medium and cook the pudding for 5 minutes, stirring.

Stir in the vanilla and the rosewater.

Pour the malabi into a big bowl, or ladle it into 6 dessert-sized bowls. Cool it completely, then refrigerate it for at least 2 hours.

Garnish the tops with chopped pistachios and a ribbon of your favorite sweet syrup.

For cornstarch malabi:

Put the milk and the sugar in a pan and bring the mixture to a boil.

Always stirring, add the cornstarch and water mixture.

Cook over medium heat until the pudding thickens – up to 5 minutes.

Stir in the rosewater.

Ladle into small bowls. Cool the pudding and then refrigerate it until cold.

Garnish the servings with chopped nuts and a swirl of syrup.

Related Topics: Desserts, Mediterranean

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen