Directions
- 1Preheat oven to 180°C (356°F).
- 2Grease a baking dish with ghee and butter.
- 3Layer 8-10 sheets of phyllo pastry in the dish, brushing each layer with ghee and butter.
- 4Bake until golden brown.
- 5Pour 1/4 cup of simple syrup over the baked phyllo.
- 6In a saucepan, combine milk, cream, sugar, semolina, cornstarch and mix well.
- 7Cook on low heat until the mixture thickens.
- 8Add a teaspoon of rose water.
- 9Pour the cream mixture over the baked phyllo.
- 10Add another layer of phyllo pastry.
- 11Let cool and refrigerate for at least an hour.
- 12Top with whipped cream, crumbled phyllo pastry, pistachios and drizzle with simple syrup.
Ingredients
- 8 sheets Phyllo pastry sheets
- 1 quantity Ghee
- 1 quantity Butter
- 0.25 cup Simple syrup
- 4 cups Whole milk
- 0.5 cup Sugar
- 0.5 cup Fine semolina
- 2 tbsp Cornstarch
- 1 tsp Rose water
- 1 quantity Whipped cream
- 1 quantity Pistachios
Equipment
ovenbaking dishwhiskspoontongs
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