Kunafa

In a nonstick pan, melt butter.

Add laccha shemai, powdered milk, and sugar to the melted butter. Sauté until they are fried and well-mixed.

Boil 1 litre of milk and reduce it to half.

Add full cream, cardamom powder, sugar, and corn flour to the reduced milk. Boil until the mixture thickens. Set it aside to cool down.

Take a serving dish for the kunafa.

Place the first half of the fried laccha shemai at the bottom of the dish.

Pour the cooled down milk mixture (batter) over the shemai layer.

Place the remaining laccha shemai on top of the milk layer.

Sprinkle almonds, raisins (kismis), and cashews/almonds (kaju badam) on top of the shemai layer.

Serve and enjoy the delicious Kunafa!