Malabi is a silky, fragrant Middle Eastern milk pudding delicately flavored with rose water and topped with a sweet raspberry rose syrup. Light yet luxurious, this cornstarch-thickened dessert sets into a smooth, spoonable custard that melts in your mouth. Naturally gluten- and egg-free, malabi is simple to prepare and elegant enough for special occasions.

Why You’ll Love This Recipe

• Silky smooth texture created with cornstarch for a light, delicate finish
• Beautiful floral aroma from rose water
• Easy to make with simple pantry ingredients
• Naturally gluten-free and egg-free
• Customizable with different toppings and flavor variations
• Perfect make-ahead dessert for gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pudding:

3 cups whole milk, divided
1/4 cup cornstarch
1 tablespoon rose water
1/3 cup granulated sugar

For the raspberry rose syrup (optional):

1/4 cup granulated sugar
1/4 cup water
2 tablespoons seedless raspberry jam
1 teaspoon rose water

Optional garnishes:

2 tablespoons slivered almonds
2 tablespoons chopped pistachios or walnuts
2 tablespoons shredded coconut

Directions

1. In a small bowl, combine 1/2 cup of the milk with the cornstarch and 1 tablespoon rose water. Stir until completely smooth and lump-free. Set aside.
2. In a medium saucepan, combine the remaining 2 1/2 cups of milk with 1/3 cup sugar. Heat over medium-high heat, stirring frequently, until the sugar dissolves and the milk begins to gently boil.
3. Reduce the heat to low. Stir the cornstarch mixture again, then slowly pour it into the simmering milk while stirring constantly.
4. Continue cooking over low heat, stirring frequently, for 5 to 7 minutes until the pudding thickens enough to coat the back of a spoon.
5. Pour the mixture into 6 small serving dishes or ramekins. Allow to cool at room temperature for about 20 minutes.
6. Cover each dish with plastic wrap and refrigerate for at least 3 hours, or until fully set.

To prepare the raspberry rose syrup:

1. In a small saucepan, combine 1/4 cup sugar, 1/4 cup water, and 2 tablespoons raspberry jam.
2. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the jam fully blends into the syrup.
3. Remove from heat and stir in 1 teaspoon rose water.
4. Cool completely, then refrigerate until ready to serve.

To serve, spoon syrup over the chilled pudding and garnish with nuts or shredded coconut if desired.

Servings and timing

Servings: 6 servings

Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 3 hours
Total time: Approximately 3 hours 20 minutes

Variations

For a more traditional texture, substitute 1/4 cup rice flour for the cornstarch. The pudding will be slightly less silky but pleasantly creamy.

To make it dairy-free, replace whole milk with almond milk, coconut milk, or soy milk.

Use orange blossom water instead of rose water for a different floral note.

Add a pinch of ground cardamom to the milk while heating for a warm, aromatic flavor.

Top with date syrup and chopped pistachios for a deeper sweetness.

For a tangy twist, drizzle with pomegranate molasses and sprinkle with fresh pomegranate seeds.

Storage/Reheating

Store malabi covered in the refrigerator for up to 3 days. Keep the syrup separate and spoon it over just before serving.

Malabi is best served chilled and does not require reheating. If it becomes too firm after refrigeration, allow it to sit at room temperature for 5 to 10 minutes before serving.

Do not freeze, as freezing can alter the smooth texture.

FAQs

What is malabi made of?

Malabi is made from milk, sugar, cornstarch, and rose water. It is typically topped with syrup and nuts.

Is malabi gluten-free?

Yes, when made with cornstarch, malabi is naturally gluten-free.

Can I make malabi without dairy?

Yes, you can substitute whole milk with almond milk, coconut milk, or soy milk.

Why is my malabi lumpy?

Lumps usually form if the cornstarch mixture is not stirred constantly while cooking. Continuous stirring prevents clumping.

How do I know when the pudding is thick enough?

The pudding is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.

Can I use rice flour instead of cornstarch?

Yes, rice flour can be used for a more traditional version, though the texture will be slightly less silky.

How long does malabi need to chill?

It should chill for at least 3 hours to fully set.

Can I prepare malabi in advance?

Yes, it is an excellent make-ahead dessert and can be prepared up to 24 hours in advance.

What other toppings work well?

Chopped pistachios, almonds, shredded coconut, pomegranate seeds, or date syrup all pair beautifully.

Is malabi very sweet?

It is lightly sweet and delicately flavored. The sweetness can be adjusted by increasing or decreasing the sugar in the pudding or syrup.

Conclusion

Malabi is a beautifully simple dessert that transforms a handful of ingredients into a refined, aromatic treat. Its silky texture, gentle floral notes, and customizable toppings make it a versatile addition to any table. Whether served traditionally with rose syrup and nuts or adapted with modern flavors, this pudding is sure to impress with its elegance and ease.

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