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Malabi (Middle Eastern Milk Pudding)
DifficultyBeginner
Malabi (also known as Muhallebi or Mahalabia) is a silky, chilled milk pudding perfumed with rose or orange blossom water and traditionally topped with pomegranate syrup, chopped nuts, or shredded coconut. This dessert is creamy, light, and perfect for warm climates.
Yields6 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
For the Pudding
2cupswhole milk
2tbspcornstarch
3tbspsugar
1 ½tsprose water or orange blossom water
Pinch of salt
Optional Toppings
Pomegranate syrup or rose syrup
Chopped pistachios, almonds, or walnuts
Shredded coconut
Dried rose petals
Mix the Base
1
In a saucepan (off heat), whisk together milk, cornstarch, sugar, and salt until smooth and no lumps remain.
Cook the Mixture
2
Place the saucepan over medium heat, stirring constantly with a wooden spoon or silicone spatula.
After 5–7 minutes, the mixture will begin to thicken. Reduce to low heat and stir continuously for 1–2 more minutes until it coats the back of a spoon.
Remove from heat and stir in rose water or orange blossom water.
Pour and Chill
3
Pour the pudding into individual glasses, ramekins, or small bowls.
Let them cool to room temperature, then cover and refrigerate for 3–4 hours, or until set.
To Serve
4
Top with a drizzle of pomegranate syrup or rose syrup
Sprinkle with chopped pistachios and dried rose petals
Serve chilled, with a small spoon
Variations
5
Use coconut milk or almond milk for a dairy-free version
Replace rose water with vanilla or cardamom for a twist
Serve with date syrup or tahini-honey drizzle for regional flair
Pairing Suggestions
6
Serve after light Mediterranean or Middle Eastern meals
Pairs beautifully with mint tea, Turkish coffee, or sparkling rosé
In a saucepan (off heat), whisk together milk, cornstarch, sugar, and salt until smooth and no lumps remain.
Cook the Mixture
2
Place the saucepan over medium heat, stirring constantly with a wooden spoon or silicone spatula.
After 5–7 minutes, the mixture will begin to thicken. Reduce to low heat and stir continuously for 1–2 more minutes until it coats the back of a spoon.
Remove from heat and stir in rose water or orange blossom water.
Pour and Chill
3
Pour the pudding into individual glasses, ramekins, or small bowls.
Let them cool to room temperature, then cover and refrigerate for 3–4 hours, or until set.
To Serve
4
Top with a drizzle of pomegranate syrup or rose syrup
Sprinkle with chopped pistachios and dried rose petals
Serve chilled, with a small spoon
Variations
5
Use coconut milk or almond milk for a dairy-free version
Replace rose water with vanilla or cardamom for a twist
Serve with date syrup or tahini-honey drizzle for regional flair
Pairing Suggestions
6
Serve after light Mediterranean or Middle Eastern meals
Pairs beautifully with mint tea, Turkish coffee, or sparkling rosé
