This is a famous Middle-eastern dessert, make for holidays and special occasions, litterally translates to Bread of a Royal Castle. Surprise your guests with something a bit different! Harry T from Come Dine With Me Australia shows us how...
Chop pistachios finely and leave aside
While syrup is simmering toast bread lightly in toaster. Cut toast to size and cover bottom of dish.
Pour sugar, milk and cream to saucepan. Put on high.
Add corn flour to a separate bowl and add a small amount of additional milk. Stir milk and cornflour thoroughly until well mixed.
Pour ‘cornflour mixture’ through a strainer into saucepan of milk mixture. Stir immediately and continue stirring well.
Pour syrup over toast base covering completely
Add rose water to milk mixture, continuously stirring thoroughly until mixture thickens to a custard-like texture.
Pour mixture over toast base and spread evenly
Leave for around 10 minutes then sprinkle chopped pistachios on top of dessert
Allow dessert to cool for around 30 minutes before refrigerating dish either overnight or for at least 6 hours prior to serving.
Add sugar and water to saucepan and boil for around 5 minutes
Pour hot syrup over ‘toast base’ in dish covering completely.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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