Mafroukieh Pistachio

For the Pistachio Mafrouka: (see steps below)

In a food processor, grind the pistachios and biscuits finely to a powder texture.

Add the sweetened condensed milk, rose water and blossom water to the ground mixture and blend until well combined into a paste texture.

For the Kashta: (see steps below)

In a bowl, whisk together the milk and corn flour until all the corn flour dissolves in the milk. Set aside.

In a pot, mix the remaining milk and the sweetened condensed milk together and bring the mixture to a boil.

Once the milk is boiling, add the milk and corn flour mixture and keep whisking until the cream is thickened.

Put the mixture in a deep flat tray and leave to cool and set for 2 hours.

In a food processor or hand mixer, blend the cream until soft.

Form a ball of 30 g from the Mafrouka paste.

Place the ball in a serving dish and with a small spoon press the center of the balls to make it look like a flat cup.

Using a piping bag, fill the cups with kashta.

Garnish with white oriental cotton candy and ground pistachio.