Homemade Crispy Warbat with Ashta

With the heat off, place the cold milk, cornstarch, coarse semolina, and all-purpose flour in a saucepan. Whisk thoroughly until the dry ingredients dissolve and no lumps remain.

Place the saucepan over medium heat and add the rose water, stirring constantly until the mixture thickens and becomes smooth and uniform.

Once the mixture thickens, add the butter to the hot ashta mixture over medium heat. Stir constantly until it melts completely and is fully incorporated.

As soon as the butter has melted, add the cream and stir over medium heat until fully incorporated and the mixture is smooth and uniform.

Remove the ashta from the heat as soon as the mixture is smooth to prevent it from sticking to the bottom or forming lumps.

Transfer the ashta to a dish and press plastic wrap directly onto the surface to prevent a dry skin from forming.

Leave the ashta covered at room temperature until completely cool before transferring it to the refrigerator. Refrigerate for 180 minutes, until firm and easy to portion into the pastry.

Remove the phyllo pastry from the freezer and leave it at room temperature for 120 minutes to thaw without drying out.

Gently separate the phyllo sheets and brush a thin, even layer of ghee between them to create crisp, flaky warbat.

Trim the uneven edges from the stack of pastry, then divide it into equal sections so the warbat are uniform in size.

Fold each section of pastry into a triangle, then cut it carefully to make evenly sized warbat pieces.

Portion the cold, firm ashta into the pastry pieces and gently seal them, keeping the filling securely in the center.

Arrange the warbat in a baking pan greased with ghee, then brush the tops with a thin, even layer of ghee.

. Use the oven's bake setting.

Pour the cold syrup over the hot warbat as soon as they come out of the oven, and allow them to absorb it without losing the crispness of their layers.

Garnish the warbat with ground pistachios, then serve cold.