Malabi with Rose Syrup and Nuts

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Malabi is one of my favorite middle-eastern desserts. It’s so easy to make, refreshing and such a great dessert to make when in a hurry.

This is a traditional recipe, that is served with rose water syrup, ground coconut and chopped walnuts. It’s great for hot summer days.

Malabi with Rose Syrup and Nuts

Photo: Natalie Levin

Malabi with Rose Syrup and Nuts

For the malabi:

  • 400 ml. (1 3/4 cup) milk
  • 50 grams (1/4 cup) sugar
  • 30 grams (3 tbsp.) cornstarch
  • 2 tbsp. water
  • 1/2 tsp. rose extract

For rose syrup:

  • 50 grams (1/4 cup) sugar
  • 60 ml. 1/4 cup) water
  • 1/2 tsp. rose extract
  • Few drops red food coloring

For serving:

  • Ground coconut
  • Chopped walnuts
  1. In a medium pot place milk and sugar. Bring to a boil.
  2. Meanwhile, mix cornstarch and water in a small bowl.
  3. When milk mixture is boiled, add the melted cornstarch and whisk until incorporated.
  4. Cook together on medium heat, stirring all the time, until mixture is thick and boiling.
  5. Remove from the stove and add rose extract.
  6. Divide between 4 glasses. Make sure to leave room for the syrup and nuts.
  7. Cool in the refrigerator for at least 2-3 hours or until completely cold.
  8. Rose syrup: in a small sauce pan put sugar and water and bring to a boil. Cook for 2-3 more minutes until sugar is completely dissolved.
  9. Remove from the stove and add some rose extract and red food coloring.
  10. Cool completely before serving.
  11. Serving: add 1-2 tbsp. on top of each portion, garnish with coconut and walnuts and serve.
  • Serve cold!
  • It’s best to add the syrup and toppings just before serving.
  • You can keep the malabi wrapped in the refrigerator for up to 4 days.