Sprinkle finely chopped almonds and pistachios on the top.
Serve within 7 days.
Method 2 (with phylo dough)
1 small cream
1 tin evaporated milk
1 tsp. custard powder
3 tsp Sugar or to taste
1 tsp Elaichi Cardamom powder or to taste
1/2 tsp Nutmeg powder or to taste
3 threads of Saffron or to taste
1 cup powder milk
Phylo dough (defrosted sheets)
Heat the cream.
Add evaporated milk.
When it boils and becomes thick, add sugar, elaichi/cardamon. (Note I prefer only elaichi).
Add almonds and or pistachios. (optional)
Lastly, mix custard powder in water, drop by drop as needed to make a paste, and add to the mixture.
Cook everything together and remove from stove.
Cut phylo pastry in your preferred shape. Some like it rolled up, filled like a strudel and cut, I like the square look.
Bake as per phylo dough box instrutions.
When ready, apply sugar syrup (chasni) on top.