Malabi: Israeli Milk and Honey Pudding Recipe

Malabi (also called muhallebi in some regions) is a beloved pudding across the Middle East. The Israeli version is refreshingly simple: a smooth milk pudding thickened with cornstarch, lightly sweetened, and scented with optional rose or orange blossom water. Think of it as a laid-back, custard-free budino—served chilled with bright syrup and toppings in summer or warmed and spiced in cooler months.

This recipe highlights flavors I grew up with: milk, honey, and pomegranate. Those three ingredients carry cultural significance in Israel, especially around the holidays, and they make a lovely pairing in this silky dessert. If you prefer, you can also make a chocolate version by swapping some of the milk for cocoa or melted chocolate.

About the Ingredients

Full recipe measurements are provided below. Read these notes first to understand the role of each ingredient and to see easy substitutions.

• Whole milk: The base of the pudding. For a vegan option, use canned coconut milk for best richness, or a full-fat plant milk. Avoid reduced-fat milks, which can thin the texture.
• Heavy cream: Adds extra creaminess but is optional—replace it with more whole milk if you prefer a lighter pudding.
• Honey: I prefer honey for its aroma and flavor with milk, but granulated sugar works perfectly if you prefer a neutral sweetener.
• Cornstarch: The thickening agent that gives malabi its characteristic set. Cornstarch performs best; other starches like potato starch did not produce the same silky result in testing.
• Rose water: Very concentrated—start with 1/4 teaspoon and increase only if you know you like it. Orange blossom water is a gentle alternative.
• 100% pomegranate juice: This is used to make the syrup. Any 100% fruit juice will work if you want a different flavor. The syrup stores in the fridge for up to four weeks.
• Toppings: Choose your favorites: chopped pistachios, almonds, shredded toasted coconut, fresh berries, pomegranate seeds, or a fruit compote.

Step-by-Step Instructions

Make the Malabi Pudding

1. In a medium saucepan combine the milk, cream, and honey. Warm the mixture over medium-high heat until it reaches a gentle boil—small bubbles forming at the edges indicate it is ready.
2. In a separate bowl, whisk the cornstarch with about 1 cup of the warm milk until fully smooth and lump-free.
3. Return the cornstarch slurry to the saucepan and cook over medium heat, stirring constantly. Scrape the bottom as you stir so nothing sticks; the pudding is done when it thickly coats the back of a spoon.
4. Remove from heat, pour the warm pudding into a measuring cup or bowl, then divide into individual serving dishes. Allow to cool, then refrigerate until set.

Make the Pomegranate Syrup

1. Combine the pomegranate juice and sugar in a small saucepan and simmer over medium heat.
2. Cook until the sugar dissolves and the liquid reduces to about 1/3–1/2 cup, roughly 10–15 minutes, depending on your heat. Remove from the heat and cool; refrigerate if making ahead.

Tips

• Dairy alternatives: For a dairy-free version use canned coconut milk, almond or soy milk—choose full-fat varieties for better texture and taste.
• Consistency control: Cornstarch needs to be fully cooked to thicken properly. Keep the mixture near a simmer and stir continuously until it achieves a smooth, pudding-like consistency.
• Make ahead: Malabi can be prepared a day in advance. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Add syrup and toppings just before serving.
• Flavor notes: Rose water is potent—use sparingly. If you’re unsure, leave it out or start with 1/4 teaspoon.
• Adjusting thickness: Add or reduce cornstarch a tablespoon at a time if you prefer a thicker or lighter texture.

Yields

This recipe yields about 4 cups of pudding, roughly 6–8 servings depending on portion size. Easily double or halve the recipe to suit your needs.

Israeli Malabi Recipe

Smooth milk pudding finished with pomegranate syrup and your choice of nuts or fruit.

Ingredients

For the pudding

• 3 cups (720 ml) whole milk
• 1 cup (240 ml) heavy cream (optional—can be replaced with extra milk)
• 1/3 cup (120 g) honey (or 1/2 cup sugar)
• 1/4–1/2 teaspoon rose water (optional)
• 6 tablespoons (54 g) cornstarch

For the syrup and toppings

• 1/2 cup (120 ml) 100% pomegranate juice
• 1/3 cup (70 g) sugar
• Toppings: chopped pistachios, toasted shredded coconut, pomegranate seeds, fresh berries

Instructions

Make the pudding

1. Combine milk, cream, honey, and rose water in a saucepan and heat until it begins to bubble along the edges.
2. Whisk cornstarch with about 1 cup of the hot milk in a bowl until smooth, adding the milk gradually to avoid lumps.
3. Return the cornstarch mixture to the pan and cook over medium-low heat, stirring constantly until thickened.
4. Remove from heat, transfer to serving dishes, cover the surface with plastic wrap, and chill until set.

Make the syrup

1. Simmer pomegranate juice and sugar until reduced to a concentrated syrup, about 10–15 minutes.
2. Cool and refrigerate if making ahead.

To serve

1. Remove plastic wrap and drizzle each pudding with 1–2 tablespoons of syrup.
2. Finish with your preferred toppings and serve chilled.

Notes

• Store finished puddings covered in the refrigerator for up to three days.
• Replace cream with milk and honey with sugar if you prefer a more traditional version.
• For vegan options use full-fat plant milks; do not use low-fat varieties.
• Rose water is powerful—use no more than 1/2 teaspoon unless you are accustomed to its flavor.
• Adjust cornstarch slightly to reach your preferred thickness.