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Saffron Muhallabiya

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Saffron Muhallabiya Dessert


  • 8 to 10 Pieces Marie Biscuits
  • 3 to 4 Drops Foster Clark's Yellow Food Color
  • 1 Teaspoon Rose Water
  • 0.5 Teaspoon Saffron
  • 1 Packet Foster Clark's Muhallabiya
  • 1.5 Cup Milk


<ol> <li>Prepare four glasses or serving bowls</li> <li>Crush the biscuits into small pieces and transfer them into the serving glasses or bowls.</li> <li>To prepare the Saffron Mixture, mix the Rose Water, Yellow Food Colour and Saffron in a small cup and leave aside until the Saffron settles.</li> <li>Add the Muhallabiya to a quarter cup of Milk in a small bowl and stir until dissolved. Leave aside.</li> <li>Boil the remaining Milk in a casserole and pour over the Muhallabiya Mixture. Return the contents into the casserole and keep stirring until the mixture boils.</li> <li>Pour half the Muhallabiya mixture into the serving glasses or bowls.</li> <li>Add the Saffron Mixture to the rest of the Muhallabiya Mixture and divide equally amongst the serving glasses/ bowls.</li> <li>Chill the Muhallabiya dessert and serve cold.</li> </ol> <p>Tips • To vary the recipe we suggest that you add a few drops of Foster Clark's Banana or Pineapple Essence to the Yellow Food Colour, or alternatively replace with Strawberry Essence and Red Food Colour. • You can replace the Marie Biscuits with plain Digestives. • This recipe also works well with Canned Fruit Cocktail instead of the Biscuits.</p>

Recipe is courtesy of: http://www.fosterclark.com






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Foster Clark


Foster Clark


Location: Malta

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