• 25 sheets filo pastry, frozen and thawed
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 3 cups water or 750 ml
• ¾ cup corn flour or 90 g
• 1 tablespoon blossom water
• 2 cups vegetable oil, for deep frying
• 2 tablespoons pistachio nuts, crushed
• 2 tablespoons lemon blossom in syrup

• For the sugar syrup:

• 2½ cups sugar or 500 g
• 1 cup water or 250 ml
• 1 tablespoon lemon juice
• 1 tablespoon rose water
• 1 tablespoon blossom water

Preparation

Cut filo pastry sheets into 15cm length and 7cm width. Cover with wet cloths and set aside.

Place NESTLÉ® Sweetened Condensed Milk , water and corn flour in a large saucepan, bring to boil with constant stirring until mixture thickens. Add blossom water and stir. Keep aside to cool into room temperature.

Place 1 sheet over a working table then place another sheet over the first one in opposite position.

Mix the cooled cream mixture well or until is smooth and spoon 1 tablespoon of this mixture length wise on the filo sheet then fold the outside edges towards center and roll into a parcel.

Deep fry the ladies delight in preheated oil at 190°C until its golden brown color. Remove from oil using a slotted spoon and deep in cooled sugar syrup then remove from syrup and place them in a strainer for a while.

Garnish with pistachio and glaced lemon blossom in syrup then serve hot.

To prepare the sugar syrup:

Add sugar and water to a saucepan. Bring to boil and simmer for 5-6 minutes. Remove from heat and stir in lemon juice, rosewater and blossom water.