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This Malabi recipe transports you to the world of oriental desserts with its unique combination of creamy milk pudding, fruity pomegranate syrup, and delicate rose water notes. The preparation is surprisingly simple, yet the result is exceptionally elegant.
When I tried Malabi for the first time, I was fascinated by the balance between the creaminess of the pudding and the fruity acidity of the pomegranate. This traditional sweet dish from the Middle East is a true taste experience.
Key Components
- Milk and cream: Form the creamy base of the pudding and provide fullness in flavor
- Rose water: Gives the dessert its characteristic floral aroma, typical of Middle Eastern cuisine
- Pomegranate syrup: Provides a fruity acidity and the characteristic color contrast
- Pistachio kernels: Deliver a crunchy contrast to the soft pudding consistency and look decorative
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Detailed Preparation
- Cook perfect pudding
- In a medium-sized pot, slowly bring the milk together with the cream and sugar to a boil over medium heat. Stir regularly so that the sugar dissolves completely and the milk doesn't burn. Meanwhile, in a small bowl, mix the cornstarch with 2 tablespoons of cold water to a smooth paste. Once the milk-cream mixture boils, reduce the heat and slowly stir in the cornstarch-water mixture while continuously stirring with a whisk. It's important to stir continuously to avoid lumps. Let the pudding simmer over low heat for about 3 minutes until it noticeably thickens and reaches a velvety consistency. Remove from heat and stir in the rose water - dose carefully, as rose water can be very intense.
- Properly portion pudding
- Divide the still hot pudding evenly into four beautiful dessert glasses (each with about 200 ml capacity). Gently tap the glasses against the work surface to remove any air bubbles and achieve a smooth surface. Let the filled glasses cool at room temperature for about 30 minutes before placing them in the refrigerator.
- Prepare aromatic syrup
- While the pudding cools, soak the gelatin in cold water according to package instructions. In a small pot, bring the pomegranate juice with the sugar and the rose petal syrup to a boil. Let it simmer over medium heat for about 3 minutes until the syrup thickens slightly. Remove from heat and let cool briefly. Squeeze the soaked gelatin well and stir into the still warm syrup until it is completely dissolved. Let the syrup cool to room temperature, during which it begins to thicken slightly.
- Finalize and decorate dessert
- When the pudding is firm and the syrup has cooled, carefully spoon the syrup onto the pudding. It should form a clearly defined layer that covers the white pudding with a rich contrast. Place the finished desserts in the refrigerator for at least 2 hours, ideally overnight, so that the pudding sets completely and the syrup can gel. Shortly before serving, coarsely chop the pistachio kernels and sprinkle over the Malabi. For a particularly festive presentation, garnish with dried rose petals, which not only look decorative but also emphasize the rose aroma of the pudding.
I've found that Malabi is particularly impressive when served in transparent glasses that highlight the layering of the white pudding and ruby-red syrup. For special occasions, I serve the pudding in martini glasses or tall dessert bowls, which emphasizes the elegant character of this dessert.
Oriental Delicacy
Malabi, also known as Muhallebi, has a long tradition in Middle Eastern cuisine and is especially popular in Israel, Lebanon, and Turkey. This dessert originally comes from Persian cuisine and spread throughout the Middle East during the Ottoman Empire. The combination of creamy pudding and fruity syrup is typical of desserts from this region, where contrasts in texture and taste are highly appreciated. Rose water, a frequently used flavor in oriental sweets, gives the dessert its characteristic note and transports the feeling of One Thousand and One Nights.
Serving Suggestions
Malabi can be presented in versatile ways:
- As an elegant conclusion to a Middle Eastern menu
- In small glasses as part of a dessert buffet
- With fresh pomegranate seeds instead of syrup for a lighter variation
- With honey instead of sugar syrup for a more natural sweetness
Variations
The basic recipe can be creatively modified:
- For a coconut Malabi, replace part of the milk with coconut milk
- Use strawberry or raspberry syrup instead of pomegranate syrup
- For a citrus Malabi, use orange blossom water instead of rose water and orange syrup
- With a touch of cardamom or cinnamon in the pudding for additional warmth and depth
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Storage
The finished Malabi keeps in the refrigerator for up to 3 days. However, the pistachio kernels and rose petals should only be sprinkled on shortly before serving to keep them crunchy and decorative respectively. The dessert is excellent for preparation the day before, making it a practical option for dinner parties.
Cultural Insights
- In Israel, Malabi is often offered by street vendors and served with various syrups and toppings
- In the Turkish variant (Muhallebi), rice flour is often used instead of cornstarch
- In Egypt, a similar sweet dish is called "Mahalabia" and often flavored with cinnamon
- The Persian version "Fereni" often contains ground rice and almond milk
After several preparations of this dessert, I can say that Malabi is a true all-rounder – easy to prepare, yet impressive in taste and presentation. It's a dessert that surprises and delights even discerning guests. The balance between creamy texture, floral aroma, and fruity syrup makes it a special culinary experience that goes far beyond ordinary desserts.
Frequently Asked Questions
- → Where can I get rose water and rose syrup?
- Rose water and rose syrup are available in Oriental food stores, well-stocked supermarkets (often in the international section) or online. Make sure they are products for food use, not for cosmetic purposes.
- → Can I prepare the pudding without gelatin?
- Yes, you can replace the gelatin with agar-agar (about 1/2 teaspoon for the syrup). An alternative is to cook the syrup down more until it becomes thicker, and use it without any gelling agent.
- → How far in advance can I prepare Malabi?
- Malabi is excellent for preparation in advance. You can prepare it up to 2 days ahead and store it covered in the refrigerator. The decoration with pistachios and rose petals should only be added shortly before serving.
- → Can I use other fruit juice?
- Absolutely! Traditionally, pomegranate juice is used, but you can also use cherry juice, raspberry juice or strawberry juice. The important thing is that the juice has a strong color to create a beautiful contrast to the white pudding.
- → How intense should the rose flavor be?
- Rose water has a very intense aroma. Start with the amount specified and taste. Too much rose water can make the pudding taste soapy. If you're unsure, start with less - you can always add more.
- → Is there a quick version without syrup?
- Yes, you can also just drizzle the pudding with some honey or maple syrup and garnish with pistachios and pomegranate seeds. This is less elaborate but still delicious.