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.
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
- In a medium pot place milk and sugar. Bring to a boil.
- Meanwhile, mix cornstarch and water in a small bowl.
- When milk mixture is boiled, add the melted cornstarch and whisk until incorporated.
- Cook together on medium heat, stirring all the time, until mixture is thick and boiling.
- Remove from the stove and add rose extract.
- Divide between 4 glasses. Make sure to leave room for the syrup and nuts.
- Cool in the refrigerator for at least 2-3 hours or until completely cold.
- 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.
- Remove from the stove and add some rose extract and red food coloring.
- Cool completely before serving.
- 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.