Sent in by Rosette Boustani
Ingredients for the filling
2 ½ cups of fresh milk
1 medium size container of fresh cream (Ashtta cream)
½ a cup of shredded coconut
¾ cup white sugar
Ingredients for base
¾ cup of cornflakes
¾ cup of raisins
¾ cup of peeled almonds
¾ cup of fine crushed pistachios
¾ cup of shredded coconut
¾ of crushed hazelnut
The base on tray
1.Sprinkle the cornflakes, raisins, almonds and shredded coconut into a medium sized, rectangular ‘Pyrex’ tray.
2.Add the fresh milk, fresh cream, shredded coconut and sugar into a medium sized pot.
3.Stir until it boils, it should stay thin.
4.Empty the filling on top of the base with a large scoop, slowly and carefully.
5.Sprinkle the crushed pistachios, peeled almonds and crushed hazelnut on top of the filling.
6.Place the tray into the oven on medium heat for 25 minutes or until cooked.
7.Remove from oven and cool down until ready to serve.