• عربي

    • Milk & Rose Muhallabia

    A delicate and elegant Ramadan dessert that combines creamy milk muhallabia with a fragrant rose layer, topped with crushed pistachios and dried rose petals. This light and refreshing treat is perfect for iftar or suhoor, offering a classic Middle Eastern flavour with a modern presentation.

    Makes

    4 cups

    Ingredients

    For the milk layer

    • 475 ml milk
    • 1 pack Foster Clark’s muhallabia mix
    • 1 Tbsp Foster Clark’s whipped topping powder

    For the rose layer

    • Foster Clark’s red culinary colour
    • Foster Clark’s rose culinary essence

    For Garnish

    • Crushed pistachios
    • Dried rose petals

    Instructions

    1. In a saucepan, whisk together milk, muhallabia mix, and whipped topping powder while cold until fully dissolved.
    2. Place the mixture over medium heat, stirring continuously until it thickens.
    3. Pour three-quarters of the muhallabia into serving cups.
    4. Add a few drops of rose essence and red food colour to the remaining custard and mix well.
    5. Gently layer the rose custard over the milk layer.
    6. Allow to cool at room temperature, then refrigerate for 4 hours until set.
    7. Top with crushed pistachios and dried rose petals before serving.

    Foster Clark’s Tip

    Experiment with Foster Clark’s wide range of culinary colours and flavours to create beautiful and unique Ramadan dessert variations.

    Made with

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