How to make Pomegranate Muhalabiyeh

1. Heat half the milk (490 ml) and sugar in a saucepan on medium-high heat.

2. Blend in a bowl the remaining milk, cornflour, rose water, and orange blossom water.

3. Pour over the hot milk in a saucepan and whisk until it starts bubbling for 30 seconds.

4. Divide into bowls and keep in the chiller for 6 hours.

5. To prepare the gelatin, heat the pomegranate juice, gelatin, and sugar in a saucepan on medium heat until the gelatin and dissolve dissolves.

6. Remove from heat and divide on top of chilled muhalabiyeh bowls. Let it cool for 2 hours.

7. Garnish with pistachio slices.

Recipe courtesy: Butter restaurant, Dubai

Do you have a favourite recipe you would like to share with us? Write to us at food@gulfnews.com