Om Ali

Method

Tear the filo pastry into rough pieces and toast them in a large baking tray at 180°C for 8-10 minutes, stirring occasionally, until golden and crispy. Heat the butter in a separate pan and mix the toasted filo with the butter, then spread back into the baking tray. In a saucepan, whisk together the whole milk and cornflour until smooth, then add the condensed milk, vanilla extract, rose water and salt. Pour this mixture over the filo whilst stirring gently for 5-7 minutes over medium heat until it begins to thicken. Sprinkle the coconut flakes, ground nuts and raisins evenly over the top, then transfer to the oven at 180°C for 15-20 minutes until the top is lightly golden and the custard is set. Dust with cinnamon and serve warm or at room temperature, preferably in the same baking tray for an authentic presentation.