461 – Milk Bastilla / البسطيلة بالحليب
MILK CREAM INGREDIENTS:
- 2 cups (1⁄2 liter) whole milk
- 3/4 cup (150 grams) granulated white sugar
- 2 tablespoons cornstarch + a little bit of milk
- 1 cinnmon stick
- 4 whole cloves
- 1 teaspoon orange blossom water
- Warka sheets (or substitute with phyllo dough)
- Roasted almonds (chopped)
- Powdered sugar and ground cinnamon for decoration
Step 1: Preparing the Milk Sauce
1- Dissolve the corn starch with a little bit of cold milk.
2- In a saucepan, add the milk, the cinnamon stick, the cloves, and the sugar. Mix well with a whisk. Cook on medium heat.
3- Once the milk reaches a boiling point, remove the cinnamon stick and cloves.
4- Now add the dissolved corn starch while whisking… Continue cooking the milk on medium heat for another 5 minutes, keep whisking – very important – until the milk mixture becomes creamy and thick.
5- Add the orange blossom water. Mix. Filter the milk mixture through a sieve to get rid of any chunks.
6- Let the milk mixture cool down and let’s prepare the warka.
Step 2: Preparing the Warka
1- Preheat your oven to 180C / 360 F.
2- Shape the warka into small disks using a sharp knife or scissors.
3- Bake the warka dough in a baking pan covered with parchment paper in the oven for 10-15 minutes at 180C/360F until it becomes golden brown. You can also fry the warka in vegetable oil in a pan on medium heat.
Note: We have to serve this dessert now, right after frying the warka, when it is still warm!
Step 3: Serving
1- On your serving plate, place a piece of baked warka. Top with the milk mixture and sprinkle some chopped roasted almonds.
2- Repeat 3 times to create a tower.
3- Sprinkle some cinnamon and powdered sugar on top.