Step 1 – Prepare the Muhallabia Layer

In a jug, mix 7 tablespoons Safa Instant Milk Powder with 475 ml water until smooth.

Empty the Green’s Muhallabia mix into a bowl.

Measure 475 ml milk. Add 2 tablespoons of this milk to the mix and stir into a smooth paste.

Pour the remaining milk into a saucepan and heat until nearly boiling.

Gradually pour the hot milk into the paste, stirring until well combined.

Return mixture to the saucepan and cook over medium heat, stirring constantly, until the mix thickens.

Pour into serving dishes and let it cool at room temperature, then refrigerate for about 30–40 minutes until firm.