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Malabi with Rosemary Caramel

Malabi! Mala-who? It's a rosewater spiked milk pudding, it's delicious, and it's topped with rosemary caramel for you!
5 from 2 votes
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Course Dessert
Cuisine Jewish
Servings 4


  • For Malabi:
  • 1/3 cup cornstarch
  • 2 cups whole milk
  • 1 teaspoon rosewater you can use vanilla too
  • 1/2 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • For Rosemary Caramel:
  • 1/2 cup heavy whipping cream
  • 2 sprigs fresh rosemary
  • 1/2 cup unsalted butter
  • 1 teaspoon honey
  • 1/2 cup brown sugar
  • 1/2 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 1/2 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.
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