1½ cups of milk

⅓ cup of sugar

½ cup of cold water

3 tablespoons of cornstarch

½ tablespoon of rosewater

½ cup of heavy cream


¼ cup of sugar

¼ cup of pomegranate juice

½ teaspoon of rosewater

Optional toppings

Shredded coconut

Graham cracker crumbs

Chopped almonds, pistachios or other nuts


Step 1 - Stir the milk and sugar in a small pot over medium heat until the sugar has dissolved.

Step 2 - Mix the cornstarch and milk in a separate bowl.

Step 3 - Once the milk boils, turn the heat to low and stir in the cornstarch mixture. Simmer for 3-5 minutes until it has the consistency of cake batter.

Step 4 - Remove from heat and add the rosewater and heavy cream. Whisk well to remove any clumps.

Step 5 - Spoon into small cups and place in the refrigerator for several hours or overnight.

Step 6 - For the syrup, stir the sugar, pomegranate juice, and rosewater in a small pt over medium heat. Let it bubble for 3 minutes and allow it to cool before serving.

Step 7 - Garnish the malabi by pouring some syrup, and adding shredded coconut, chopped nuts or Graham cracker crumbs.


In preparation for Shavuota dairy-centered holiday commemorating the Spring harvestjoin our Education Manager in making Malabi, a Middle-Eastern milk custard perfumed with rosewater. We hope you'll enjoy this recipe as much as we do!