Low-Carb Malabi
A fragrant, silky pudding with a whisper of rose — in both classic and low-carb versions.
I first tried Malabi a few years ago at a small Lebanese cafe. The dessert stayed with me ever since: it’s delicate, floral, and unbelievably simple.
Malabi is made from just a few ingredients — milk, starch, sugar, and a touch of magic: rose water. It’s texture sits somewhere between a pudding and a light jelly — soft and tender, yet with internal structure. It’s traditionally served in small bowls topped with rose petals and pistachios. I love pairing it with Arabic coffee with cardamom.
Here I’m sharing both the classic version and my low-carb adaptation — equally tasty, just tailored to different needs.
I’ve kept the classic texture and flavor, but in the low-carb version I changed starch for konjac powder — a natural thickener with zero net carbs, and I use a sugar substitute that won’t affect glucose level, while also keeping the overall calories lower.
Konjac is high in soluble fiber, has zero calories. Paired with milk for protein and fat, it makes Malabi not just a treat but a smarter dessert option.
The result is just as silky and tasty as the original one.
Recipe
Low-Carb Malabi
Ingredients
- 500 ml Whole Milk
- 1.5 tsp Konjac Powder aka konjac gum / glucomannan / konjac flour
- 2 tbsp Erythritol-Stevia sweetener mine is 2× sweeter than sugar
- 2 tbsp Rose Water
- Pistachios for optional garnish
- Rose Petals for optional garnish
Instructions
- Mix the sweetener and konjac powder in a small bowl.
- Pour all the milk and rose water into a saucepan and start heating it.
- Once the milk is warm, add the konjac-sweetener mix and whisk constantly.
- Let it simmer gently for 3–5 minutes, until fully dissolved and slightly thickened (like a soft jelly).
- Pour into bowls and let cool — it sets in about 30 minutes in the fridge.
Classic Malabi
Ingredients
- 500 ml Whole Milk
- 4 tbsp Sugar add more to taste if needed
- 3 tbsp Cornstarch
- 2 tbsp Rose Water
- Pistachios for optional garnish
- Rose petals for optional garnish
Instructions
- Dissolve the cornstarch in ½ cup of the milk.
- Heat the remaining milk in a saucepan over medium heat.
- Add the sugar and rose water, and bring to a gentle boil.
- Slowly pour in the starch-milk mixture, stirring constantly.
- Keep stirring for a few minutes until the pudding thickens and becomes glossy and smooth.
- Taste and adjust rose water or sweetness if needed.
- Remove from heat, pour into small serving bowls, and refrigerate for at least 2 hours.
