Serves: 6 5 cups milk
75 gr.(2-1/2 oz.) sugar
A pinch of salt
2 tbsp. cornstarch
2 tbsp. ground rice (just grind some rice at your blender)
75 gr.(2-1/2 oz.) blanched ground almonds
1 tsp. almonds essence
Garnish with (one or more from the list):
Bring milk to a slow boil with sugar and salt.
Stir cornstarch and ground rice with 4 tablespoons water to a smooth mixture. Stir mixture into milk while stirring to prevent clumps. Continue to cook while stirring until it thickens. Then, remove pot to the lowest flame, and go on cooking for another 30 minutes, stirring occasionally.
Stir in ground almonds and cook 15 minutes more. Stir in almond essence and remove from heat. Pour into a serving bowl or personal bowls.
Serve chilled.Syrup, Rosewater Source: Sherry Anski: Food of Israel
2 cups sugar
1 cup water
1/2 teaspoon red food coloring
juice of 1/2 lemon
2 drops rose water extract
Pour water and sugar into a saucepan and heat until sugar dissolves. When it boils, lower the heat and cook for another 20 minutes.
Toward the end of cooking, add the food coloring, allow to cool, add lemon juice and rose water extract and mix. To serve, turn each jellied malabi out on a plate and pour a generous serving of red syrup over it. Sprinkle nuts over it and serve.
This unpretentious restaurant serves excellent food at a very reasonable price. They have some inside dining space as well as a large outdoor area. We recommend it.