Homemade malabi in just four ingredients: milk, sugar, cornstarch, and rosewater. The toppings, like rose syrup and nuts, are a matter of personal taste and not part of the malabi itself.

How to tell the mixture has reached the right texture

Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. If it's still thin, keep cooking. Malabi won't set in the fridge if it wasn't cooked long enough on the stove.

Why you mix in a little milk before heating

Whisk the cornstarch with a bit of the cold milk first, to form a smooth slurry with no lumps, before adding it to the rest of the warm milk. Cornstarch added straight into hot liquid tends to clump.

For extra-smooth malabi, strain the mixture through a fine sieve before pouring into cups, to catch any tiny lumps.

Can I swap the cornstarch

Cornstarch can be swapped for potato starch in the exact same amount, with no change to texture or flavor. Potato starch even gives a bit more shine, helping the malabi look glossy. Skip powdered gelatin as a substitute, since it sets into a rubbery texture instead of a soft one.

Homemade Malabi

Cold, smooth malabi pudding in just four ingredients.

Homemade Malabi
Servings: 6 servingsPrep time: 10 minCook time: 10 minTotal time: 3 hr 20 min

Ingredients

Malabi

  • 4 cups / 1 liter milk
  • ⅔ cup (4.7 oz / 135 g) sugar
  • ½ cup (2.4 oz / 68 g) cornstarch
  • 1 tbsp rosewater

For serving, optional

  • rose syrup
  • chopped nuts or coconut

Instructions

  1. Whisk the cornstarch with a little of the cold milk until smooth, with no lumps.

  2. Warm the rest of the milk with the sugar in a saucepan until lukewarm.

  3. Add the cornstarch slurry and cook over medium heat, stirring constantly, for eight to ten minutes, until it thickens and coats the back of a spoon.

  4. Remove from the heat and stir in the rosewater.

  5. Pour into individual cups or bowls.

  6. Chill for at least three hours, until set.

  7. Before serving, drizzle with rose syrup and sprinkle with chopped nuts or coconut.

Frequently Asked Questions

Can I make it ahead?
Yes, up to two days ahead. Keep it covered in the fridge until serving.

What if the malabi doesn't set?
It likely wasn't cooked long enough on the stove. Cook until it's genuinely thick before pouring it into cups.

Can I use almond or coconut milk instead of dairy?
Yes, it works well and gives a slightly different, equally good flavor.

My malabi is still soft after three hours in the fridge, what now?
Give it more time, up to a full day if needed. Don't try to speed it up in the freezer, since the texture comes out completely different and won't melt in the mouth the same way.