Israeli Malabi: A Milk and Honey Pudding

Malabi (or muhallebi, because of course it has multiple names) is as popular across the Middle East as Baklava. But here’s the thing: the Israeli version keeps it simple. No rice flour, no cooked rice, just a straight-up milk pudding. Think Italian budino, but without the egg yolks and with a much more laid-back attitude. Served cold with all the toppings in the summer (move over ice cream), and in the winter? Warm, cozy, in a mug, topped with cinnamon and nuts, aka Sahlab.

This is one of those desserts I used to grab after a night out in Tel Aviv, non-negotiable. My version leans into the flavors I grew up with: milk, honey, and pomegranates. Three iconic ingredients tied to Israel and Jewish traditions, especially Rosh Hashanah. And yes, I have the Chocolate Pudding (Milky) version.

About The Ingredients

The complete recipe including measurements is at the bottom of this post in the recipe card. Please take a moment to read my notes about the ingredients, their rule and possible subsitutions.

• Whole milk. For a vegan option, use coconut milk from a can preferably, or any other plant based milk but do not use reduced fat milk.
• Heavy cream. Heavy cream is not common to this recipe, and you can replace it with whole milk. 
• Honey. The original recipe calls for sugar, but I love the combination of milk and honey.
• Cornstarch. This is what makes the pudding a pudding, and to my surprise, the recipe did not have much success when I tested it using potato starch, so stick to cornstarch.
• Rose water. Rose water is one of those things that a little can go a very long way. If you are not familiar, start with 1/4-1/2 teaspoon. (I use 1/4 teaspoon, more than that and it tastes like a perfume for me). Another citrusy option is orange flower water.
• 100% pomegranate juice. Or, any other juice you like as long as it is 100% juice. The syrup is kinda of a big deal in this recipe, and the good news is that you can make it a head of time and refrigerate for up to four week.
• Toppings (choose your favorites): Chopped pistachios or almonds,Shredded toasted coconut, coconut flakes, Fresh berries, fruit compote.

Step-by-Step Instructions

Make the Malabi Pudding

1. In a large sauce pan, bring the milk, cream and honey to a low boil (when you notice small bubbles at the sides of the pan) over medium-high heat.
2. Place the cornstarch in a medium bowl, then mix in one cup of the milk and stir until smooth.
3. Pour the cornstarch mixture back to the sauce pan and cook over medium heat while constantly stirring until the milk has thickened is it coats the back of a spoon. As you stir, make sure the wooden spoon, or whisk reaches the bottom of the pan. 
4. Pour the warm pudding into a large measuring cup, then divide it between individual dessert cups. Refrigerate until cold and set.

Make The Pomegranate Syrup

1. Pour the pomegranate juice into a medium sauce pan and add the sugar.
2. Cook over medium heat until the sugar dissolves and the mixture has reduced to 1/2 cup, about 10-15 minutes. Remove from heat and set aside, or refrigerate. 

Tips

• Dairy Alternatives: For a dairy-free and vegan version, substitute whole milk with almond milk, coconut milk, or soy milk. Adjust the sweetness accordingly, as some plant-based milks are naturally sweeter.
• Consistency Control: For malabi to set into that thick, pudding-like texture, the cornstarch needs to reach full gelatinization, that’s when it hits its maximum thickening power, around 180–205°F. No thermometer? You’re still good. Milk boils at 212°F, but you’ll start seeing bubbles and movement around 200°F. Stay close and keep stirring, especially as it starts to bubble. You want to make sure the mixture gets hot enough to fully activate the cornstarch and lock in that smooth, creamy texture.
• Make Ahead: This dessert can be prepared a day in advance, making it perfect for entertaining. Just add the toppings right before serving.

Yields

This recipe yields four cups and approximately 6-8 servings, depending on the size of your serving dishes. You can easily double or halve the recipe to suit your needs.