👨‍🍳 Instructions

1. 1

   If desired, lightly toast the bread slices with a little ghee or butter until golden brown. Cut off the crusts and halve each slice.

   💡 Tip: Toasting adds a nice texture and prevents the bread from becoming too soggy.
2. 2

   In a small bowl, mix the cornflour with a little cold milk until smooth. Set aside.

   💡 Tip: Ensure there are no lumps in the cornflour mixture.
3. 3

   In a saucepan, boil the remaining milk with the sweetened condensed milk. Once boiling, gradually whisk in the cornflour mixture. Continue to stir and cook until the milk thickens slightly, about 3-5 minutes.

   ⏱️ 5 minutes

   💡 Tip: Keep stirring to prevent lumps and sticking.
4. 4

   Remove the saucepan from the heat. Stir in the rose water and orange blossom water.

   💡 Tip: Add the floral waters off the heat to preserve their delicate aroma.
5. 5

   In a square serving dish, pour a thin layer of the milk mixture. Arrange a layer of bread slices on top. Pour more milk mixture over the bread. Spread half of the thick cream over this layer, and sprinkle with half of the chopped pistachios and almonds.

   💡 Tip: Ensure each layer of bread is well-soaked.
6. 6

   Repeat the layering process with the remaining bread slices, milk mixture, cream, and nuts.

7. 7

   Pour any remaining milk mixture on top, and sprinkle with the rest of the nuts. Cover the dish and refrigerate for at least 4-5 hours, or preferably overnight, to allow the flavors to meld and the pudding to set.

   ⏱️ 4 hours

   💡 Tip: Chilling is crucial for the pudding to set and for the flavors to develop.