Aish El Saraya

Step 1 For Sweet Syrup: Heat a small saucepan and add sugar, water, and lemon juice. Once the sugar has completely dissolved, add rose water and orange blossom water. Stir well and bring to a steady boil. As soon as it starts to boil, switch off the flame and let the sugar syrup cool down. Step 2 Take two square serving dishes to set the dessert of 7×7 inches or 1 large dish of approx 9×13 inches. Line the dish with bread rusk side by side. You can either make a single layer or a double layer of rusk, according to your choice. Pour the sugar syrup over the rusk and set aside to let it soak and soften for some time. Step 3 For Custard: Take half cup of cold milk (from 1/2 liter) and mix in cornflour. Whisk well to remove all the lumps. In a saucepan combine together rest of the milk, cream, condensed milk, rose water, orange blossom and 1/2 cup cornflour-milk. Heat it on the medium flame and keep stirring to avoid any lumps. As you keep stirring, the custard will slowly start to thicken but maintain a pouring consistency. This will take around 5 minutes. Step 4 Slightly cool the custard for few minutes and then pour it over the soaked bread rusk by spreading it evenly. Sprinkle crushed pistachios on the top along with rose petals and set it in the refrigerator for 4 to 5 hours. Step 5 Cut into square pieces and serve chilled.