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Recipe by Moshe Basson

Almond Milk Malabi

Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

Ingredients

For the Pudding

  • 3 drops rose water

  • 6 tablespoons/ 90 milliliters water

For the Syrup

  • 2/3 cup (140 milliliters) water

  • 3/4 cup (140 grams) sugar

  • 3/4 cup dried hibiscus flowers (can be replaced with strawberry coulis)

Directions

To Make the Pudding

1.

Combine the cornstarch with 6 and 3/4 tablespoons/100 milliliters of the almond milk and stir to a smooth paste.

2.

Pour the remaining almond milk into a medium saucepan and add the sugar, rose water, and water.

3.

Simmer on low heat and whisk to dissolve the sugar.

4.

Add the cornstarch mixture to the saucepan while stirring constantly, and bring to a boil. The mixture should thicken to a point that when a spoon is dipped, the pudding coat clings on. Remove from heat and pour into dessert cups.

5.

Place in the fridge for at least two hours.

To Make the Syrup

1.

Place the water, sugar, and hibiscus flowers in a small saucepan.

2.

Bring to a boil while stirring to dissolve the sugar. Reduce heat and cook for about five minutes.

3.

Chill and pass through a sieve.

4.

To serve, drizzle the syrup on top of the pudding.

About

Recipe excerpted from The Eucalyptus Cookbook (Levin Press, 2023). Purchase on Amazon

Please note: Kosher.com does not endorse the kashrut of any establishment.
Please consult with your own rabbi to determine if they meet with your standards.

Almond Milk Malabi

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