Malabi — Levantine rosewater milk pudding

i. Origin & history

Malabi has roots in medieval Persian milk puddings (the Persian masghati is the close cousin) and travelled across the Levant with the Ottoman expansion. It is the canonical street dessert of Tel Aviv and Jaffa, sold in plastic cups from cardboard boxes by sidewalk vendors.

ii. Ingredients

Makes 6 servings · scroll the side panel to adjust

• 1 litre whole milk
• 100 g cornstarch
• 100 g caster sugar
• 2 tbsp rose water
• 1 pinch salt
• 200 g caster sugar (syrup)
• 100 ml water (syrup)
• 2 tbsp rose water (syrup)
• 1 tbsp lemon juice
• Red food colour (optional)
• 60 g unsalted pistachios, chopped
• 2 tbsp shredded coconut

iii. Method

1. Whisk cornstarch with 200 ml of the milk to a smooth slurry.
2. Bring remaining milk, sugar and salt to a simmer. Whisk in the slurry and cook, stirring constantly, until thick and just-coating (4-5 min). Off heat, stir in rose water.
3. Pour through a sieve into 6 cups or shallow bowls. Cool, then chill at least 4 hours.
4. Make rose syrup: simmer sugar, water and lemon juice 5 min. Stir in rose water and a drop of colour if using. Cool.
5. Pour syrup generously over each set malabi. Top with pistachios and coconut.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Lebanese malabi sometimes uses ground rice instead of cornstarch for grain. Israeli malabi is more strongly rose-coloured and is a fast-food street sweet. Persian masghati is the close cousin, often tinted with saffron.

vii. More from Middle Eastern

• Aish el-Saraya — Levantine bread pudding
• Umm Ali — Egyptian milk-pastry pudding
• Sholeh Zard — saffron rice pudding
• Kunafa — cheese-filled shredded pastry
• Kataifi — shredded-pastry with nuts
• Luqaimat — honey-soaked fritters