Our Israeli Cookbook – ז’4

Malabi – Shiri Haklai

Ingredients:

1 1/2 cup milk

1/3 cup sugar

3 tablespoons cornstarch

1/2   cup heavy cream

1/2 teaspoon rose water

chopped Coconut and pistachio crumbs for garnish

Syrup

1/4 cup sugar

1/4 cup pomegranate juice

1/2 teaspoon rose water

Directions:

Add the milk and sugar in a small saucepan. set on medium heat. Boil while stirring.

Dissolve the cornstarch in half a glass of cold water. Mix well. Once the milk boils, lower the heat, add the cornstarch mixture and simmer over medium heat for 5 minutes. Stir often until the mixture thickens.

Remove from heat and add the cream and the rose water.

Whisk well. Ladle into into cups or small bowls. Chill in the refrigerator for 3 hours.

Add the syrup ingredients to a small pot. Set to medium heat and cook while stirring for 3 minutes. Mix occasionally.

Garnish the servings by pouring some syrup, then shredded coconut and pistachios (or peanuts/walnuts).

Bon appetit!