Malabi is possibly the universal Middle Eastern dessert – it can be found in almost any country in the region in almost any food related business. In Israel, malabi can be purchased at kiosks or supermarkets or ordered at the best restaurants in the country.
Israeli malabi – with its cream base – is fundamentally different from the Turkish one and is served with a variety of toppings and a bright red sauce. The version in this recipe is especially rich and thick, and is based on a recipe from my favorite stand located where the the Sea of Galilee and the Golan Heights meet.
Please note: it is important to whisk vigorously throughout cooking to avoid cornflour lumps.
Ingredients for malabi
For the custard
- 1 cup (250 ml) sweet cream
- 1 cup (250 ml) milk
- 2 heaping tablespoons Sugar
- 2 tablespoons cornstarch
- 2 teaspoons rosewater
For garnish and serving
- pomegranate syrup or grenadine
- coconut chips or shaved (optional)
- peanuts candied and roughly chopped (optional)
Prepare the Custard
1. Place all the ingredients in a small pot and whisk together. Cook on a medium flame stirring constantly with a whisk until the mixture comes to a roiling boil. Continue cooking until the mixture is thickened and becomes hard to stir.
2. Remove from the heat and pour the malabi into individual servings dishes.
3. Cool completely outside the refrigerator for half an hour. Cover individually or place in a large, sealed plastic container and refrigerate for at least 6 hours.
Garnish and Serve
4. Pour pomegranate syrup (or grenadine) on each serving and garnish with coconut chips and candied peanut pieces.