This recipe is from Haaretz's archives.


For the malabi:
1.150 liters (4 1/4 cups ) milk
60 gm. (3 tbsp. ) corn starch
100 gm. (1/2 cup ) sweet cream
2 tbsp. honey
1/2 cup sugar
For pomegranate sauce:
3/4 cup pomegranate concentrate (preferably high-quality concentrate, available at the Levinsky market )
3 tbsp. sugar
3 tbsp. water
Pomegranate seeds for garnish


Mix the corn starch with a small amount of milk in a bowl. Put the milk, sweet cream, sugar and honey in a pot and bring to a boil. Add the corn starch and milk mixture and continue cooking, stirring constantly until it thickens. Transfer to a serving platter and allow to cool thoroughly.
For the pomegranate sauce, cook the concentrate, sugar and water in a small pot until the sugar dissolves. Cool.
To serve: Pour the sauce over the malabi, scatter lots of pomegranate seeds and serve.