This is a very famous, easy-to-make sweet milk pudding from Israel. For this recipe, I learned from a friend, you can use rose syrup instead of pomegranate syrup. —Kanwaljeet Chhabra, Eden Prairie, Minnesota
Israeli Malabi with Pomegranate Syrup
Updated on Dec. 12, 2023
Israeli Malabi with Pomegranate Syrup
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 2 cups whole milk
- 1/3 cup sugar
- 4 tablespoons cornstarch
- 1/2 cup cold water
- 1/4 cup heavy whipping cream
- 1 teaspoon rose water
- POMEGRANATE SYRUP:
- 1/2 cup sugar
- 1/2 cup pomegranate juice
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped pistachios
Directions
- In a small heavy saucepan, whisk milk and sugar. Cook and stir over medium heat until bubbly. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cream and rose water. Cool 15 minutes, stirring occasionally.
Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold. For syrup, in a small saucepan, combine sugar and pomegranate juice. Cook and stir over medium heat until sugar is dissolved, 3-4 minutes.
Remove from heat; cool completely. Spoon syrup over pudding; sprinkle with pomegranate seeds and pistachios.
Nutrition Facts
1 serving: 346 calories, 11g fat (6g saturated fat), 29mg cholesterol, 74mg sodium, 58g carbohydrate (50g sugars, 1g fiber), 5g protein.
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