Mediterranean•indulgent

Israeli Malabi

A milk pudding drizzle with sweet syrup and topped with different toppings.

Ingredients

Quantities are shown as originally provided.

3 Cups Whole milk ((720ml))
1 Cup Heavy cream ((240ml))
1/3 Cup Honey ((120g))
1/2 teaspoon Rose water, optional
6 Tablespoons Cornstarch ((54g))
1/2 Cup 100% pomegranate juice ((120ml))
1/3 Cup Sugar ((70g))
Choose: Chopped pistachios, shredded coconuts, coconut flakes, pomegranate seeds.

1
In a medium saucepan pour the milk, heavy cream, honey and rose water. Cook over medium-high until it reaches soft boil. When you notice small bubble around the edges of the pan.
2
Measure the cornstarch in a medium bowl, then gradually mix in about one cup and as you stir.
3
Pour the cornstarch mixture back into the saucepan and cook over medium-low heat while constantly stirring until thickened.
4
Remove from the heat and pour into a large measuring cup.
5
Divide the pudding between your serving dishes. Do not fill all the way to the top, make sure to leave space for the syrup and toppings.
6
Cover the dishes with plastic wrap and refrigerate to cool and set.
7
Pour the pomegranate sauce and sugar into a small saucepan and cook over medium heat until the sugar dissolved and the juice reduced to 1/2 cup. About 15 minutes.
8
Remove from heat, pour into a measuring cup and set aside.
9
Remove the plastic wrap from the serving dishes, and drizzle 1-2 tablespoons of the juice.
10
Sprinkle your choice of topping(s) and serve.