Malabi (also known as Muhallebi) is a creamy, milk-based dessert that melts in your mouth, originating from the Levant region. It’s delicately flavored with rosewater and orange blossom, offering a fragrant and refreshing end to any meal. The best part? It’s incredibly easy to make! If you’re looking for a unique, flavorful, and simple dessert, Malabi is an excellent choice.
Everything You Need for This Delightful Dessert
Ingredients:
- 2 cups (473 ml) whole milk
- 1/4 cup (40g) cornstarch
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon rosewater
- 1/8 teaspoon orange blossom water (optional)
For the topping:
- 1/4 cup chopped pistachios
- 2 tablespoons shredded coconut
- 1 tablespoon honey or rose syrup
Optional Garnish:
- Dried rose petals
- Fresh berries
Equipment:
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Serving bowls or ramekins
Malabi Ingredients
Let’s Make Malabi!
Instructions:
- Prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and 2 tablespoons of the cold milk until smooth. This ensures the cornstarch incorporates evenly and prevents lumps in your pudding.
- Heat the milk and sugar: In a medium saucepan, combine the remaining milk and sugar. Heat over medium heat, stirring constantly, until the sugar dissolves and the milk is simmering gently.
- Temper the cornstarch slurry: Gradually whisk about 1/2 cup of the hot milk mixture into the cornstarch slurry. This helps to temper the cornstarch, preventing it from clumping when added to the hot milk.
- Cook the pudding: Pour the tempered cornstarch mixture into the saucepan with the hot milk. Whisk constantly over medium heat until the mixture thickens and comes to a boil. This should take about 2-3 minutes.
- Infuse the flavors: Remove the saucepan from the heat. Stir in the rosewater and orange blossom water (if using).
- Strain (optional): For an ultra-smooth texture, strain the pudding through a fine-mesh strainer into a bowl or pitcher. This step is optional but recommended for the silkiest Malabi.
- Pour and chill: Divide the pudding evenly among serving bowls or ramekins. Cover each bowl with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, to allow the pudding to set completely.
Time to Decorate!
- Toast the pistachios: While the pudding is chilling, lightly toast the chopped pistachios in a dry skillet over medium heat for a few minutes, until fragrant. Let cool completely.
- Assemble your dessert: Once the Malabi is chilled and set, drizzle with honey or rose syrup. Sprinkle with the toasted pistachios, shredded coconut, and any other desired toppings.
Garnished Malabi
Tips for the Perfect Malabi
- Adjust sweetness: Taste the pudding before chilling and add more sugar if desired. Remember, the sweetness will be less pronounced once the pudding is cold.
- Don’t overcook: The pudding will continue to thicken as it cools, so avoid overcooking, or it might become rubbery.
- Storage: Malabi is best served fresh but can be stored in the refrigerator, covered, for up to 2 days.
FAQs About Making Malabi
Q: Can I use a different type of milk?
A: Whole milk yields the creamiest texture, but you can use 2% or even plant-based milk like almond or coconut milk for a lighter option. Adjust the cornstarch accordingly for desired consistency.
Q: What can I substitute for rosewater or orange blossom water?
A: A teaspoon of vanilla extract is a good substitute if you don’t have rosewater or orange blossom water on hand.
Q: My pudding is lumpy. What went wrong?
A: Lumps usually occur if the cornstarch isn’t fully dissolved before adding it to the hot milk or if the pudding isn’t whisked constantly while cooking. To fix this, try straining the pudding through a fine-mesh strainer before chilling.
Making Malabi is a delightful culinary adventure that combines simple steps with exotic flavors. Give it a try and surprise your family and friends with this unique and refreshing Middle Eastern treat!
