Muhallabiya with Rainbow Cream

Serving - 5

More than 40 mins


  • 220 g of Rainbow Cream
  • 4 cups of milk
  • ¾ cup of sugar
  • 4 tbsp of corn starch
  • 2 tbsp of rose water
  • Crushed pistachio for garnishing


  • Pour the milk into a cooking pot with sugar and corn starch and stir until mixture boils
  • Add the Rainbow Cream and stir until smooth, then remove pot from stove
  • Add the rose water and stir well
  • Pour the mixture into serving bowls and refrigerate for at least 4 hours
  • Garnish with crushed pistachio and serve cold

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