By Sarah Khalid
Ingredients:
- 750 grams precooked puff pastry (you can use bakar khani too)
- 2 liters milk (full fat)
- 1 can condensed milk (400 grams)
- 1.5 cups cream
- 1.5 teaspoons cinnamon powder (sifted)
- 3 tablespoons (or to your liking) sugar
- A pinch of cardamom powder
- Raisins, Almonds, Pistachios (omit whatever you don’t like)
Method:
- Preheat oven to 180° Celsius.
- Add milk, condensed milk, cream, cinnamon powder, sugar & cardamom powder in a pot on medium heat till the mixture has warmed up and mixed well.
- Crumble the precooked pastry with your hands.
- Take 2 medium sized oven proof dishes and layer them with half of the puff pastry. Top with raisins, chopped almonds and chopped pistachios. Top with another layer of crumbled puff pastry & nuts.
- Strain the milk mixture & generously pour over the puff pastry.
- You can also add dollops of extra cream on top, but I like to serve cream on the side.
- Bake for 15 minutes, or till the puff pastry soaks up the liquid.
- Serve warm and enjoy!
