Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, bassmah_pastry. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

See great recipes for Rose Petal Jam Gulkand Flavoured With Bottle Gourd Fudge Lauki /Dudhi Ki Mithai too!

Bassmah_pastry is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Bassmah_pastry is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have bassmah_pastry using 14 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Bassmah_pastry:

1. Prepare knava
2. Prepare mix of margarine&butter
3. Make ready cream
4. Get blossom water
5. Prepare rose water
6. Take Syrup as desired
7. Get For garnish
8. Prepare crushed pistachio
9. Prepare rose petal jam
10. Make ready trays of 25 cm diameter
11. Take Préparation of cream:
12. Take milk
13. Get vinegar
14. Prepare other litre of milk + 5 tbs of starch

Instructions to make Bassmah_pastry:

1. In a pot, pour the 2 litres of milk, keep on the stove till boiling
2. Turn off the stove and add the vinegar and stir the milk with slowly
3. When the milk starts immediatly to clot, collect the clotted cream from the surface using a strainer
4. Drain the clotted cream very well
5. In another pot, pour 1 litre of milk with starch, mix very well and keep stirring while on the stove
6. Mix the cream using the blender till we have a smooth mixture with no clots
7. Keep the cream mixture to cool in the fridge for 3 hours, and it can be used for 3-4 days.
8. Knava preparation: divide the knava for 2 halves, each half in a tray
9. Dissolve the magarine- butter mix, distribute it evenly between the 2 trays and mix well
10. Press the knava using butter and margarine till glaze.
11. Put the trays in the oven, on 400°
12. After 12-15 mins, check the colors, it is done when its goldish brown.
13. Take out the trays from the oven and drain from butter.
14. Dish preparation: in the preparation dish, put the first layer of knava, distribute above the cream, then put the second layer and press it slowly till it sticks with the cream
15. Saok a bit of syrop mixes with blossom water and rose water. - ‏
16. Garnished with pistachio and rose petal jam
17. Made by: Nadia Karroum

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