Ramadan Series: Mouhalabia by Chef Vrushali Jadav


Ingredients Quantity
Milk 250ml
Cream 250ml
Sugar 100gm
Corn Flour 30ml
Rose water 1tbsp
Saffron 1/4 tsp
Pistachio powder As required



  • Boil milk, cream and sugar together.
  • Make a corn slurry with corn flour and 1tsp of water
  • One’s milk and cream are boiled pour the corn slurry over it continuously mixing till it thickens and cooks till it bubbles from the centre.
  • Add the rose water and saffron and immediately pour into cups or glasses.
  • Chill them for 2 hrs and garnish with pistachio powder and serve.

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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