Israeli Malabi
Serves 6
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 1.5L milk (skim milk is best)
  2. 1/2 cup of sugar
  3. 1/2 cup corn flour
  4. 4 tbs rose water
  5. 200g pistachio nuts
  6. Raspberry Coulis
  7. 2 tbs of caster sugar
  8. 3 tbs water
  9. 1 bag frozen raspberries, thawed
  1. For Malabi. In a bowl mix the corn flour and 1 cup milk, stir until corn flour has dissolved.
  2. In a saucepan heat the rest of the milk and the sugar, stirring constantly.
  3. As soon as it comes to boil, place on a low heat and add in the corn flour mix and the rose water.
  4. Stir continuosly for 5 minutes until mixture is thick and smooth.
  5. Pour into mini bowls or cups.
  6. Let cool at room temperature then cover with glad wrap and place in fridge for 4-5 hours. Mixture should set like jelly.
  7. For Raspberry Coulis. Heat the raspberries, sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
  8. Put the mixture in a blender and puree.
  9. Strain through a fine mesh sieve to remove the seeds.
  10. Place a tablespoon of raspberry coulis and chopped pistachio nuts on the chilled Malabi and serve.