cups fresh milk
1/3 cup caster sugar
drops rose essence
tablespoon pistachios, blanched and slivered
tablespoon almonds, blanched and slivered
Pour the fresh milk into a heavy-based saucepan and
bring to the boil, stirring constantly. Continue stirring and keep it
cooking until it is reduced to about 2 cups and is thickened. Lower heat, add
caster sugar and stir until
the sugar is dissolved.
Remove the sugared milk from the heat and stir well, scraping
in particles of dried milk from side of pan and mixing them in. Add 2-3
drops of rose essence to flavor it is lukewarm. Pour into a small bowl and sprinkle top
with nuts. Best served chilled.