Rose malabi with beetroot syrup

A deliciously different version of the popular pudding that’s worth celebrating

  • place PRE 5 minutes
  • place COOK 20 minutes
  • place SERVES 8 -10
  • printicon

Malabi, Muhallebi or Muhallabia is a milky, creamy pudding, perfumed with rose water which can be found in different versions all over the Middle East.

  •  Mix the cornflour and 100ml of cold milk in a cup till dissolved and smooth. 
  • Put the cream, 900ml milk, sugar and rose water in a pot and bring to a boil. Turn down to low heat, pour in the mixture of milk and cornflour while stirring all the time with a whisk and keep stirring for 2-3 mins. 
  • Pour the mixture into 8-10 glasses while still hot, cover with cling film, let it cool down and put in the fridge for a minimum 3 hours until set. 
  • For the syrup - put all the ingredients in a small pot and bring to a boil. Keep cooking for 7-10 minutes till you get a syrupy consistency.
  • Let it cool down with the beetroot still inside (the colour will get stronger), when cold, strain. 
  • Mix the coconut, pistachio and apricot together. 
  • To serve: pour the syrup on top of the Malabi crème, add topping and serve.

First published in the JC January 19 2018


For the crème: 

1 litre milk 

300ml double cream 

80g cornflour 

55g sugar 

40ml rose water (good quality) 

For the syrup: 

450g sugar 

700ml water 

1 big beetroot, peeled and roughly sliced 

2 tbsp rose water 

For the topping: 

100g desiccated coconut 

100g dried apricots, chopped 

50g pistachios, chopped

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