Malabi! Mala-who? It’s a rosewater spiked milk pudding, it’s delicious, and it’s topped with salted rosemary caramel just for you!
If you aren’t familiar with the Middle Eastern dessert called malabi, prepared to get SCHOOLED! (I kid, I kid.) But seriously folks, it’s just so easy to make, yet super delicious and it will impress all your friends! What more could you want?
I was totally going to post this in time for Yom Kippur break fast, but it was such a busy week last week that I had no time to edit photos! Between my mom visiting, and Oktoberfest and last minute Rosh Hashanah sales for ModernTribe. Wheeee.
I love the Jew Year time of year because it’s time to forgive, start anew, and count our blessings. And if you’re reading this, you’re #blessed because you at least have access to a computer and can read. So drop those grudges, and forgive that boy who ghosted you. I try to volunteer whenever I can, but this year I just want to do more good. Buy a stranger a coffee, hold open doors, smile like a weirdo. Just spread positivity.
If you can boil water, you can make malabi. (If you can’t boil water, do you read this blog for the wit and pretty pictures?) And this salted rosemary caramel?? Well, just make that for your ice cream. Maybe over the Manischewitz Ice Cream from Sweet Noshings? Mmm.
It wasn’t until I finished garnishing with pomegranate arils and almonds, and put a nice piece of rosemary out to make my photos all pretty that I realized, crap! I made a Christmas dessert.
Fa-la-la-la-lame. Does that mean I have to fast again? But then I realized the sweet irony. (Double irony.) Maybe a delicious dessert can bring us a little closer. A Middle Eastern dessert in Christmas colors. That’s just pretty enough to eat. Creamy, rosewater pudding (you can use vanilla too) with an herby caramel, tart pomegranate, and crunchy almonds, that can all be made ahead so you can spend time with your guests?? The best.
- For Malabi:
- ⅓ cup cornstarch
- 2 cups whole milk
- 1 teaspoon rosewater (you can use vanilla too)
- ½ cup heavy whipping cream
- ¼ cup granulated sugar
- For Rosemary Caramel:
- ½ cup heavy whipping cream
- 2 sprigs fresh rosemary
- ½ cup unsalted butter
- 1 teaspoon honey
- ½ cup brown sugar
- ½ cup granulated sugar
- Pinch salt
- Pomegranate seeds and almonds for garnish.
- Note: You'll need 4-6 hours for malabi to chill. Plan ahead!
- In a small bowl, dissolve the cornstarch in ½ cup milk with the rosewater.
- In a medium saucepan, bring the remaining milk, cream and sugar to a boil. Then lower the heat to low and add the cornstarch mixture. Simmer for 5-7 minutes while stirring until thick like pudding.
- Spoon the pudding into 4 serving cups, let cool, and refrigerate 4-6 hours, or overnight.
- When ready to serve, make your caramel!
- Place the heavy whipping cream and rosemary into a small saucepan and bring to a boil.
- When boiling, remove the pan from the heat and let sit for 30 minutes to infuse the rosemary.
- After 30 minutes, remove the rosemary and add butter, honey, sugars, and salt to the pan. Bring the mixture to a boil and simmer while stirring for 3 minutes until thick. Let cool slightly and spoon over malabi. Garnish with pomegranate and almonds and eat!
- Note: The caramel can be made up to 5 days ahead of time, heat in a saucepan to liquify before serving. Serve caramel warm or at room temperature.
(Rosemary Caramel adapted from SheKnows)