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Pudding, Almond (Malabi) (D, TNT)
Source: Claudia Roden's "Middle Eastern Cooking"
Serves: 6

5 cups milk
75 gr.(2-1/2 oz.) sugar
A pinch of salt
2 tbsp. cornstarch
2 tbsp. ground rice (just grind some rice at your blender)
75 gr.(2-1/2 oz.) blanched ground almonds
1 tsp. almonds essence
Garnish with (one or more from the list):
Mint leaves
Rosewater syrup (click here for recipe)
Ground coconut
Ground almonds
Ground peanuts

Bring milk to a slow boil with sugar and salt.

Stir cornstarch and ground rice with 4 tablespoons water to a smooth mixture. Stir mixture into milk while stirring to prevent clumps. Continue to cook while stirring until it thickens. Then, remove pot to the lowest flame, and go on cooking for another 30 minutes, stirring occasionally.

Stir in ground almonds and cook 15 minutes more. Stir in almond essence and remove from heat. Pour into a serving bowl or personal bowls.

Serve chilled.

Poster's Notes: Malabi is a very popular dessert however my recipe is dairy so cannot be used after a meat meal. I know that some people (especially restaurants) will use water and some more cornstarch to make this dish pareve - all I can say is I never tried it.

The red dressing on top was probably a mixture of with rose water. I don't know if you can find rose water out of Israel but I assume you can in ethnic shops.

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A