May 2, 2016
- Prep: 8 mins
- Cook: 5 mins
- Enough for: 8
11. Bring a large serving dish, put the biscuits in the dish.
32. In a saucepan, put the milk, cornstarch, cream, flower water and rose water. Whisk until the cornstarch dissolves. Put the
4saucepan over low heat and stir until the mixture thickens. Pour immediately on the biscuits.
63. Put the Kashtalyeh in the refrigerator until it sets. Decorate with pistachio and serve with sugar syrup.
Add few drops of red food color to the sugar syrup for more attractive look.