MALABI ( Milk Pudding)

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RAKSHABANDHAN SPECIAL – MALABI

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An Israeli dessert, Malabi–the creamy, milk-based pudding is also one of the most popular desserts across the Middle East.It’s milk pudding, made in 10 minutes. Sounds like a dessert for children, and children naturally do love it. The traditional recipe relies on rice flour to thicken the milk. Today, however, many cooks substitute cornstarch, which yields a silky texture without any trace of graininess.

This time the theme for BLOG HOP is Rakshabandhan Special Sweets or Desserts and on this occasion I bring you a traditional Israeli dessert called MALABI.

Check out all delicious recipes by fellow bloggers at the end of this post.
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I came across this dessert when I was looking for some rice Pudding recipes. I came to know that traditionally Malabi is made by thickening a mixture of milk and rice flour and then adding rose water or orange extract for flavor. Some people also use dry fruits to garnish on top. When made with rice flour, malabi has more body and a slightly gritty texture compared to cornstarch-based malabi, which is silky and very light.
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The rose water which is used in Malabi is not the ones which is used as cosmetics , but it is actually rose petal extract which is completely edible. I couldn’t find rose extract here , so I was little confused as to which flavor should I give to my Malabi.
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I then decided to use Kewda flavored dry fruits syrup for topping Malabi. I keep Kewda water in my fridge for adding flavor in my Biryanis and Paneer recipes. As this was the first time I was adding Kewda to a dessert, I was not sure as how it would come out, but the result was really good. The texture of the dessert was creamy as well as grainy and the addition of nuts were adding the crunch. The best part of this dessert is that it is so quick to make and so easy to compile. Kids love Malabi specially toddlers because they don’t have to put any effort in chewing( if you use powdered nuts, like I did for my 2 year old)
There are other methods also by which you can make Malabi. Check the notes below.

This recipe is divided into three steps-
1. Making Rice flour
2. Making Malabi
3. Making dry fruits syrup
Step 1
For making rice flour- Grind the rice of your choice in a dry spice grinder and keep aside.
Step 2
For making Malabi or milk pudding
First take 2 cups milk and put in a pan. Place the pan on flame and begin heating it on a low flame. Mean while in a bowl pour remaining milk and add rice flour in it. Stir it quickly so that no lumps are formed. Once rice flour gets completely dissolved in milk , add it in the milk which is heating in the pan. Keep stirring this mixture to avoid the formation of lumps.
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As soon as the milk rice mixture starts boiling add sugar into the milk. Keep stirring until this mixture turns thick. As this stage add a tea spoon of flavor ( I used Kewda water) to the pudding and turn off the flame. Keep this pudding on the counter and let it cool upto room temperature. Then transfer malabi into the serving bowls and refrigerate it for 3-4 four hours in fridge.
Step 3
To make dry fruits syrup-
Roughly chops the nuts of your choice. In a pan put 1/2 cup water for boiling. Add the nuts and boil the nuts for 15-20 minutes on a medium flame till half of the water gets evaporated. Let this mixture cool.
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To serve Malabi, take out the serving bowls from fridge and top a table spoon full of dry fruits syrup on top. Pour 2-3 drops of kewda in each bowl and enjoy this delectable dessert with you and your family.

Here is the recipe

MALABI

  • Difficulty: easy
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Ingredients


Full Cream milk- 3 cups
Rice flour-1 cup
Granulated Sugar – 1/2 cup
Kewda water or Rose water- 2teaspoons
Dry fruits- 2 table spoon ( I used a mix of cashews, almonds, figs, raisins and Pistachios)
water- 1/2 cup

METHOD

1.Take 2 cups milk and put in a pan. Place the pan on flame and begin heating it on a low flame.
2.Mean while in a bowl pour remaining milk and add rice flour in it. Stir it quickly so that no lumps are formed. 3.Once rice flour gets completely dissolved in milk , add it in the milk which is heating in the pan. Keep stirring this mixture to avoid the formation of lumps.
4.As soon as the milk rice mixture starts boiling add sugar into the milk. Keep stirring until this mixture turns thick.
5.As this stage add a tea spoon of flavor ( I used Kewda water) to the pudding and turn off the flame.
6. Keep this pudding on the counter and let it cool upto room temperature. Then transfer malabi into the serving bowls and refrigerate it for 3-4 four hours in fridge.
7.Roughly chops the nuts of your choice. In a pan put 1/2 cup water for boiling. Add the nuts and boil the nuts for 15-20 minutes on a medium flame till half of the water gets evaporated. Let this mixture cool.
8.To serve Malabi, take out the serving bowls from fridge and top a table spoon full of dry fruits syrup on top. Pour 2-3 drops of kewda in each bowl.

NOTES
1. Malabi is made with rice flour as well as corn flour also. You can use market brought rice flour but I recommend you to use fresh home made rice flour to ensure freshness and flavor
2. You can add any flavor of your choice like rose syrup, orange extract, cardamoms, strawberry syrup etc etc.
3. If you want this to be extra creamy you can use half cream and half milk
4. To enjoy the best taste serve chilled.
Thanks,
Swati.

Here are the posts from Other culinary Hoppers-
Sonal PISTA KALAKAND
Piyali DOODH PULI
Shailja PARWAL KI MITHAI
Shubha LAB-E-SHIREEN
Jayashree Shenga holige/PEANUT SWEET PANCAKE

12 comments

  1. Piyali Mutha says:

    Swati I have tasted Malabi and honestly your Malabi looks awesome. Adding Kewra essence would have elevated its aromatic notes I am sure. This is a wonderful dessert and you have made it even more gorgeous. With the bounty of dry fruits and dash of the rich dry fruit syrup, this dessert truly heralds festivity. I loved it totally.

    Reply
  3. simplyvegetarian777 says:

    Swati
    In love with Malabi! It’s the first time that I came across this dessert. What a beautiful texture and compositions if your pictures are really complimenting. The brown silk echoes the silk of the dessert!
    Gorgeous!❤️

    Reply

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