Pistachio Mafruka with Cream

Place pistachio ground, icing sugar (reserve 2 tablespoons of icing sugar), rose water and blossom water in a bowl and mix well.

Sprinkle the remaining 2 tablespoons in bottom of a 35x25cm rectangular tray. Press ½ quantity of the pistachio dough over the tray to flatten evenly all over the tray bottom.

Mix in a sauce pan NESTLÉ Sweetened Condensed Milk, water and corn flour, simmer with constant stirring until it thickens then pour it over the pistachio dough in the tray equally. Set aside to cool into a room temperature.

Put the remaining ½ of the pistachio dough between two sheets of greaseproof paper, then gently roll it between the papers using a rolling pin to reach the size of the tray. Remove the top paper and turn the dough over the cream then press gently. Remove exceeding dough from the sides.

Put it in the fridge until the serving time.

Cut into squares and serve.