What is Malabi?
Malabi is a Middle Eastern pudding traditionally made with orchid root and milk and topped with shredded coconut, cinnamon, nuts or in this case- goji berries. It is basically sahlav, cold and turned into pudding format.
What you really need to know is that once you make the magical drink of sahlav, you can stick the leftovers in the fridge (preferably in adorable tiny tea cups) and have pudding for breakfast the next morning.
“In Jerusalem, before the days of coke and lattes, tamarind drink and soos (made from licorice twig) were the typical refreshing summer beverages; their winter counterpart was sachlav”
I got this recipe, like most other things I’m cooking up these days from the Jerusalem cookbook by Yotam Ottolenghi and Sammi Tamimi- if I haven’t said it yet: go out and get this cookbook. It’s been on countless gift guides across the web, and really, what foodie wouldn’t want such a gorgeous cookbook?
- 50 grams cornflour
- 500 ml milk
- 200 ml water
- 80 g caster sugar (I used demura, and it was fine)
- 25 g desiccated coconut, to garnish