Malabi with apricots
Malabi-Homestyle Milk Pudding
Milk pudding is known as malabi in Israel. In other Arab countries it is called muhallabiaand is traditionally made with ground rice instead of corn starch.
2 cups milk
1 cup heavy cream (38% fat)
1/2 cup sugar
1/4 cup corn starch
Pinch of salt
1 teaspoon orange blossom water (vanilla or rose water can also be used if preferred)
1 tablespoon butter
In a small pot combine all the dry ingredients. Add the vanilla, milk and cream. Cook on low while constantly stirring so lumps do not form. The mixture will combine and thicken. Continue to cook until it is thick enough to coat the back of a metal spoon. Remove from heat and add the butter, mixing well. Pour into small bowls so it comes half way up, cover with plastic wrap and chill.
The apricots I used were super sweet so I didn’t add additional sugar.
250 grams dried apricots (about two cups)
3 tablespoons corn starch
1 teaspoon orange blossom water
Juice of one lemon
Rinse the dried apricots to clean them. Place them in a bowl and cover with water. Soak overnight or for three or four hours in the refrigerator. As the apricots swell more water may be needed to keep them submerged. The next day pour the contents, including the liquid in a food processor and grind the apricots into a puree. Strain through a mesh sieve to produce a smoother dessert. Add the apricot puree, cornstarch, lemon juice and orange blossom water into the pot and bring to a gentle boil, reduce heat and simmer until it thickens. Depending on the consistency of the apricots, more cornstarch may be needed. Remove from heat
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