Silky Smooth Israeli Malabi with Pomegranate Syrup Recipe
35 minutes
1264 reads
About Silky Smooth Israeli Malabi with Pomegranate Syrup Recipe
Indulge in the creamy delight of Israeli Malabi, a traditional Middle Eastern dessert renowned for its silky texture and refreshing taste. This recipe guides you through creating a perfectly balanced malabi, infused with delicate rosewater and enriched with heavy cream, then topped with a vibrant, tangy pomegranate syrup.The contrast between the cool, creamy malabi and the sweet and tart pomegranate syrup creates a symphony of flavors that will tantalize your taste buds. This easy-to-follow recipe is perfect for any occasion, from a casual weeknight treat to an elegant dessert for a special gathering. Prepare to be transported to the bustling souks of Israel with each bite of this authentic and irresistible dessert. It's a culinary journey you won't want to miss!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Malabi
- 2 cup Milk
- 2 tbsp Corn Flour
- 1/2 cup Water cold
- 1 tsp Rose Water
- 1/4 cup Heavy Cream
For the Pomegranate Syrup
- 1 cup Pomegranate Juice
- 1/2 cup Sugar granulated
For Garnishing
- 1/4 cup Pomegranate Seeds
- 2 tbsp Pistachios chopped
Instructions
Prepare the Malabi
- Combine milk and sugar in a saucepan. Stir constantly over medium heat until the mixture just begins to simmer. Reduce heat to low.
- In a separate bowl, whisk together cornstarch and cold water until smooth. Gradually whisk the cornstarch mixture into the simmering milk, stirring continuously until the malabi thickens significantly. Remove from heat.
- Stir in heavy cream and rose water. Whisk until well combined and smooth.
- Transfer the malabi to individual serving bowls or a large shallow dish. Cover and refrigerate for at least 2 hours to chill completely.
Make the Pomegranate Syrup
- In a small saucepan, combine pomegranate juice and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Reduce heat and simmer for 3-5 minutes, or until slightly thickened. Remove from heat and let cool completely.
Assemble and Serve
- Remove the chilled malabi from the refrigerator. Pour the cooled pomegranate syrup over the top. Garnish generously with pomegranate seeds and chopped pistachios. Serve immediately and enjoy!
Recipe Notes
Expert Tips for the Perfect Malabi
- For the smoothest malabi, strain the mixture through a fine-mesh sieve before chilling. This will remove any lumps of cornstarch.
- Adjust the amount of sugar in the pomegranate syrup to your preference. If you like a more tart syrup, reduce the sugar.
- For a richer flavor, use whole milk instead of 2% or skim milk.
- Get creative with your garnishes! Other delicious options include chopped nuts like almonds or walnuts, a sprinkle of shredded coconut, or even a few fresh mint leaves.
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Recipe Nutrition
Calories: 118kcalCarbohydrates: 25gProtein: 3gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 5mgSugar: 25g
Kanwaljeet Chhabra
Articles: 80
4 Comments
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Such a beautiful dish! Can’t wait to try it.
Such a delicious dish! Thank you.
This is awesome! Can’t wait to cook it.
This is awesome! Can’t wait to cook it.