Prep 15 m
Cook 30m
3 to 4


    980 ml milk 

    75 gms sugar 

    55 gms cornflour 

    15 gms rosewater

    10 gms orange blossom water 

    236.5 gms pomegranate juice 

    100 gms sugar 

    6 gms gelatin 

    15 gms pistachio slices


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Ingredient Substitution Guide


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

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