Creamy Almond Milk Pudding Recipes - Easy Malabi Dessert

Get ready to discover Malabi, a truly special Israeli dessert that’s about to become your new favorite! This creamy, dreamy pudding is a delightful treat, famous for its silky texture, delicate floral notes from rose water, and vibrant toppings. The best part? It’s a no-oven wonder that simply sets in your fridge, making it one of the easiest almond milk pudding recipes to master. Whether you're seeking delicious dairy-free dessert recipes, exploring vegan pudding recipes, or just want a simple, easy ingredient dessert that tastes gourmet, Malabi delivers. It’s naturally gluten-free and egg-free, with super simple swaps to make it completely dairy-free or even a low-sugar pudding. Prepare for a lightly jiggly, spoonable delight that will transport your taste buds straight to the bustling streets of Israel!
Malabi is a beloved Israeli street-food pudding, closely related to the Middle Eastern muhallabia. Traditionally made with milk, starch, and fragrant rose or orange blossom water, it's typically served chilled with a sweet syrup and a sprinkle of nuts. Our version keeps it classic but offers plenty of flexibility!

Ingredients

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• Pinch of salt (about 1/8 teaspoon)
• 1 teaspoon rose water
• Simple Rose-Berry Syrup:
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) water
• 2 tablespoons berry jam (raspberry or strawberry works great)
• 1/2 teaspoon rose water
• Toppings:
• 1/4 cup chopped pistachios
• 2 tablespoons shredded coconut (optional but classic)

Directions

1. Equipment You'll Need:
   1. Medium saucepan
   2. Whisk
   3. Measuring cups/spoons
   4. Small bowl (for slurry)
   5. Serving cups/jars (4-6 small ones)
2. Make the Pudding
   1. In your small bowl, whisk together the cornstarch with about 1/2 cup of the cold milk until you have a perfectly smooth slurry with no lumps. Set aside.
   2. In the medium saucepan, combine the remaining 1 1/2 cups of milk, 1/2 cup sugar, and the pinch of salt. Heat over medium heat, stirring occasionally, until the mixture is steaming and you see tiny bubbles forming around the edges. Don't let it boil vigorously.
   3. Reduce the heat to low. Give your cornstarch slurry another quick whisk, then slowly pour it into the hot milk mixture in a steady stream while continuously whisking.
   4. Continue to whisk constantly for 2-4 minutes, or until the pudding thickens significantly. It should be thick enough to coat the back of a spoon and leave a clean line when you run your finger across it.
   5. Remove the saucepan from the heat and stir in the 1 teaspoon of rose water.
   6. Carefully pour the hot pudding into your individual serving cups or jars.
3. Prevent Skin + Chill
   1. To prevent a skin from forming on top, immediately press a piece of plastic wrap directly onto the surface of each pudding. Alternatively, you can gently brush the surface with a tiny bit of neutral oil or melted butter, though the plastic wrap method is foolproof.
   2. Chill in the refrigerator for at least 2-3 hours, or until fully set and cold.
4. Make the Syrup + Serve
   1. While the pudding chills, prepare the simple rose-berry syrup. In a small saucepan, combine 1/4 cup sugar and 1/4 cup water. Heat over medium-low heat, stirring until the sugar is completely dissolved.
   2. Remove from heat and stir in the berry jam until it melts into the syrup. Add 1/2 teaspoon rose water and stir to combine. Let the syrup cool completely.
   3. Once the Malabi is fully set, remove the plastic wrap. Spoon a generous amount of the cooled rose-berry syrup over each pudding.
   4. Garnish with a sprinkle of chopped pistachios and, if using, shredded coconut. Serve immediately and enjoy!