Malabi (creamy pudding with rose water, pistachio and coconut)

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This easy dessert might take you five minutes to prepare, then let the fridge do the work. Malabi is a creamy pudding with rose water and a pistachio and coconut topping. The dessert originates from the Middle East and is also called muhallebi or mahalabiya there 


For 4 persons:

  • 400 ml whole milk
  • 125 ml whipped cream
  • 50 grams of sugar
  • 1 tablespoon rose water
  • 35 grams cornflour
  • Pinch of salt

For the topping:

  • 25 pomegranate syrup (or grenadine)
  • Splash of pomegranate molasses (optional)
  • 25 grams roasted pistachios, chopped
  • 1.5 tbsp grated coconut

At cool restaurants such as  BARDAK and NENI (both in Amsterdam) you can eat delicious malabi. We recently tasted such a tasty version at Window in Utrecht. But did you know that malabi is also very easy to make? We took Jigal Krant ‘s recipe as a starting point.

Some people make their own syrup for the pink layer on top, but according to Jigal you can also use some pomegranate syrup or grenadine. Tip: if you find that too sweet, mix in a dash of pomegranate molasses for a fresh sour taste.

Malabi dessert dessert recipe

This is how you make malabi

Place 3/4 of the milk together with the cream and sugar in a saucepan and bring to the boil. Meanwhile, mix the rest of the milk with the cornflour and rose water until smooth. Stir it into the hot milk and keep stirring for at least a minute, until you see the milk thicken. Lower the heat and continue stirring the malabi for another minute.

Divide the mixture between four glasses and cover with a piece of plastic wrap. Make sure the foil is really on top of the pudding, because that prevents such an annoying skin on your malabi.

Place in the fridge and let it set for at least 2 to 3 hours (or overnight).

If you want to serve the malabi, remove the plastic wrap. Pour a dash of the syrup in a thin layer over the desserts. Finish with the grated coconut and chopped pistachios.

Malabi dessert recipe

Source: Culy by
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