Name: Malabi, Rose Water Milk Pudding with Vegan Options
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 2 cups of milk. Choose from whole or 2% cow's milk, unsweetened almond milk, or canned coconut milk; 2 tbsp rice flour or cornstarch; 1/3 cup plus 1 tsp granulated sugar; 2 tsp rose water; 1/3 cup freeze-dried raspberries; 2 tbsp agave, honey or maple syrup; 1/4 tsp rose water; 2 tbsp raw pistachios, chopped

Jump to Recipe·Print Recipe·5 from 3 reviews

Malabi milk pudding is all about the delicate rose water flavor and aroma. Imagine a silky smooth, creamy milk pudding that feels like a cloud in your mouth, topped with a bright red raspberry syrup and crunchy pistachios – the perfect combo of creamy and crunchy.

What is Malabi?

Let’s talk about Malabi, the iconic Israeli dessert that has become a staple in the dessert menu of so many Israeli restaurants and cafes. This rose water-scented milk pudding dessert has roots in the culinary traditions of the Middle East where it goes by different names like Muhallabia, and Muhallabieh. Growing up surrounded by Middle Eastern flavors, this recipe really takes us on a nostalgic trip down memory lane.

Malabi Made with Almond Milk, Coconut Milk, or Cow's Milk

We did some serious recipe testing to find out how different types of milk affect Malabi. Here’s the scoop:

Cow’s Milk (whole or 2%): The classic choice, giving the pudding the smoothest and creamiest texture.
Unsweetened Almond Milk: We found that using almond milk enhances the rose water flavor, giving the alomomd milk pudding a slightly nutty undertone, it is also the lightest Malabi, we tested.
Canned Coconut Milk: Has a strong coconut flavor, which slightly overshadows the delicate rose water flavor. It is also the richest and creamiest Malabi we tested.

Four jars of malabi labeled with the different types of milk or thickeners used.

The Corn Starch Vs Rice Flour Dilema

Centuries ago, people made a simple pudding using rice flour and using homemade almond milk or cow’s milk. Today, modern cooks often swap rice flour for cornstarch. We tested two thickening agents: cornstarch and rice flour to achieve the perfect pudding consistency. Here's what we found:

Cornstarch: Results in a texture similar to creamy jello. It’s good but can be a bit gelatinous if too much is used. Stick to the recommended amount to avoid a wobbly surprise.
Rice Flour: This gives the pudding a smoother and creamier texture, which we found more enjoyable. It’s like silk on your spoon. If you don’t have rice flour handy, grind white rice in a spice grinder to make homemade rice flour.

AND THE WINNER IS.... RICE FLOUR!

overhead image of the ingredients needed to make Malabi. Each ingredient is inside it's own small bowl.

Malabi Ingredients

You need just a few ingredients to make this simple pudding.

Milk: Use unsweetened almond milk, coconut milk, or regular cow's milk (choose whole milk or 2%)
Cornstarch or Rice flour used as thickeners.
Sugar: this is not an overly sweet dessert.
Rose Water: Sadaf or Cortas are good brands.
Raspberry preserves or freeze-dried raspberries: Our homemade vegan rose water syrup is made with dried raspberries to emulate the red color usually created with red food coloring. The results are stunning! The gorgeous color of raspberry syrup elevates the look and flavor of this chef-worthy dessert.
Toppings: Raw pistachios, edible rose petals, shredded coconut

overhead image of a pyrex liquid measuring cup with the ingredients for Malabi being mixed together with a spoon

overhead image of a nonstick pot. Inside the pot is the thickening malabi pudding.

How to Make Malabi

First, combine milk, sugar, and rosewater in a saucepan. Whisk over medium heat until the sugar dissolves. Mix some milk with cornstarch or rice flour until no lumps remain. Add to the warm milk stir and cook until it thickens enough to cover the back of a spoon. It won't take very long to thicken. Once the Malabi is ready, make the raspberry sauce in a small bowl. Assemble your individual serving dishes topped with the beautiful raspberry rose syrup and chopped pistachios.

3 jars with malabi topped with raspberry syrup

How to Serve Malabi

If you love the creamy consistency of warm pudding, you can enjoy the dish warm. For a thicker, cold dessert plan for thirty to forty-five minutes in the fridge covered with plastic wrap. Garnish, with berries, rose petals, nuts, or coconut flakes.

Hey Vicky and Ruth!
Love, love, love the look of this recipe! Plus, I'm a huge fan of rose-flavored anything. This dessert looks like it'd hit the spot for me. Thanks so much for sharing this! Started following you on Pinterest because, well, your blog is awesome. And you're sisters too, so it's bound to be infused with love. 🙂 Cheers to another recipe hit! <3

Comment from Levan

Variations

If you use coconut milk, embrace the coconut malabi and use sweetened shredded coconut as a lovely garnish.
Similarly, emphasize the almond flavor of our almond malabi recipe with a few slivered almonds on top.
A pinch of cardamom or cinnamon is an interesting flavor variation.
Use berries or pomegranate seeds for garnish.
Try orange flower water instead of rose water for a different but equally delicious variation.

Why You'll Love This Recipe

What’s fantastic about Malabi is how versatile it is. Not only does it fit perfectly in Middle Eastern menus, but its flavors are a natural match for Indian-inspired meal as well.
It’s gluten-free and egg-free, making it super adaptable to various dietary needs.
Make it dairy-free using plant-based milk alternatives such as soy, coconut, or almond milk, which is great news for anyone looking for a vegan-friendly option.
This Malabi recipes is an exotic treat for your taste buds that brings the true taste of the Middle East right into your kitchen.
The addition of nuts like pistachios adds a crunchy, delicious element.

A Family Tradition

Growing up, our mom wasn’t much of a baker, but she always made desserts for holiday gatherings. Malabi was one of her go-to recipes. She often made it with milk or water (balousa) so we could serve it with a meat meal (kosher dietary laws). Now that we have all the dairy-free milk alternatives, the possibilities are greater.

The simplicity of the ingredients and the elegance of the final product make it an awesome way to end your meal. Sometimes, the best recipes are the ones passed down through generations, each spoonful filled with warm memories.

Two single serve jars of malabi and one finished in the background

Tips For The Best Malabi

Use the right amount of thickening agent: Too much cornstarch will give you a gelatinous pudding, while the right amount of rice flour ensures a silky smooth texture.
DIY rice flour: If you don’t have rice flour, grind white rice in a spice grinder until fine.
Rose water: Remember, rose water is potent. A little goes a long way, so don’t go overboard.

Other Middle Eastern Desserts You May Enjoy

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.