Ingredients for Sugar Syrup
1 cup of sugar
1 tablespoons of orange blossom
1 tablespoon of rose water
1 tablespoon of lemon juice
1 cup of water
Ingredients for Custard
1 litre of milk
¼ (200 grams) tin of condensed milk
300 ml of cream
2 tablespoons of Rose water
2 tablespoons orange blossom
6 tablespoons cornflour
1 packed of toasted bread/rusks (about 20 small rusk’s - enough to line the dish you will be setting the dessert in)
¼ cup crushed pistachios
Place toasted bread evenly in a square dish.
Then make the syrup- mix sugar, water, lemon together and place over medium heat. Once hot and sugar has melted, mix the orange blossom and rose water into the syrup. Now pour the hot syrup over the toast so that it soaks it in. Set Aside.
Mix together milk, cream, condensed milk and corn flour for the custard in a saucepan and place over medium heat.
Keep stirring until thick; once the custard has thickened add rose water and orange blossom.
Stir for a little more while and when the custard has reached a “THICK” pouring consistency, pour over the toast.
Once it reaches room temperature, cover with the dish and place in the refrigerator for cooling; a minimum of 4 hours.
Before serving, sprinkle with chopped pistachios – Absolutely Delicious!!
Source archana's kitchen