Ingredients Edit

Directions Edit

  1. Fry the sewian in hot oil until golden brown.
  2. Heat the milk to boiling and add the sewian.
  3. Cook until the milk is reduced by half.
  4. Add sugar and cook on low heat until creamy (about 25 minutes).
  5. Remove from the heat.
  6. Add in rose water.
  7. Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.
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