Combine the Amardeen and water in a pot, bringing it to a gentle boil.

Dissolve the sugar into the mixture, stirring until fully incorporated.

Mix the cornstarch with 1/2 cup of water to create a smooth slurry. Add this to your Amardeen mixture while stirring constantly.

Heat 3 1/2 cups of whole milk in a separate saucepan until warm.

Blend the reserved milk with 5 tablespoons of cornstarch until smooth. Pour this slurry into the warm milk while stirring continuously.

Remove from heat and fold in the heavy whipping cream, sugar, and vanilla extract or vanilla bean paste.

Layer the Amardeen mixture into serving dishes, followed by the rich Muhallebi mixture.

Chill in the refrigerator for at least a couple of hours until set firmly.

Garnish with coconut flakes and chopped nuts right before serving.