Israeli Malabi: A Milk and Honey Pudding

This iconic Israeli dessert is especially common in the streets of Tel Aviv, Jerusalem, and Haifa among most, if not all street vendors. This simple dessert gets its creamy and smooth texture from simple ingredients and is served cold with a variety of toppings. In the summer, it is as common as ice cream, and in the winter, it is served warm, in a mug topped with cinnamon and nuts (known as Sahlab).

Malabi has many names: Muhallebi is one. And it is as popular as Baklava and served is many middle easter counties, but what makes the Israeli version different is that it does not contain rice flour, or cooked rice. It is straight forward milk pudding. Like the Italian Budino, but minus the egg yolks. 

It’s one of these treats I used to get after a fun night in Tel-Aviv. And this recipe is my unique version and a combination of milk, honey and pomegranates, three iconic ingredients to the land Israel, and the Jewish holidays, mainly Rosh Hashanah. 

For more iconic Israeli desserts, check out this Krembo Recipe, this Israeli Cheesecake, this Israeli Biscuit Cake, and these Israeli Strawberry Jam Cookies.

Ingredients

For the Pudding

• 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, so if you a fan, use no more than one teaspoon. If you are not sure, 1/2 teaspoon is enough. Another citrusy option is orange flower water.

For the Syrup 

I made pomegranate syrup but raspberry syrup, or rose water syrup will also do.

• 100% pomegranate juice. Or, any other juice you like as long as it is 100% juice. 
• Sugar
• Pomegranate seeds.
• 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: If you prefer a thicker pudding, increase the amount of cornstarch slightly. For a lighter texture, reduce the cornstarch by a tablespoon.
• 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.

Storing

• Refrigeration: Cover the Malabi tightly with plastic wrap or lids and store in the refrigerator for up to 3 days. Add toppings just before serving to maintain freshness and texture. Do not freeze.