MALABI RECIPES

Steps:

• Put ½ cup of the milk in a bowl with the corn starch and rose water until you have a smooth, even mixture. In a pot, cook the remaining 1½ cups milk with the cream and sugar until boiling. Add the corn starch mixture and cook over low heat for 2 to 3 minutes, stirring constantly until the mixture thickens. Pour into serving bowls and cool to room temperature. Transfer to the fridge to chill for 4 hours, or overnight. Drizzle with strawberry syrup and sprinkle with nuts just before serving. Tip: To make the recipe parve and vegan, replace the milk with coconut milk.

Steps:

• 1. Put the milk, agave nectar, cornstarch, and rose water (or flavoring of choice) in a pot and stir to combine (a whisk works best but a wooden spoon will do). 2. Cook over medium-low heat, stirring constantly to make sure the mixture is smooth and does not boil over. Cook until the mixture is thick enough to coat the back of a spoon (it will take about 5 minutes for the milk to slowly heat up and another 5 for it to thicken). 3. Pour into bowls, ramekins, or glasses so it comes up about two thirds of the way. 4 Cover with plastic wrap and refrigerate for 2 to 3 hours, or overnight. 5 Top with pomegranate seeds, passion fruit, date honey, crushed pistachios, or your favorite fruit syrup Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 Subscribe Now