Znood El-Sitt with Toast Bread

Ingredients

• 12 slices of soft toast bread
• Clotted cream or qaymer *
• 3 tablespoons cornstarch
• 1 tablespoon rose water
• 200 g ground pistachios for garnish
• Thick syrup *
• Ingredients and method for making syrup (attar) or qatar:
• Ingredients and method for making homemade clotted cream or qaymer:
• 4 tablespoons cornstarch
• 1 cup cold water
• 1/2 cup sweetened condensed milk
• Znood El-Sitt preparation method:
• First dissolve the cornstarch in the cold water.
• Remove the crumb from the toast bread, then use a rolling pin to flatten each slice until it is even.

Method

1. Put 3 cups sugar with 1 1/2 cups water in a pot, boil until the sugar is completely dissolved, then add 1 tablespoon lemon juice. Let the syrup cool completely before using.
2. Put the sweetened condensed milk with the water and cornstarch in a pan over the heat and stir constantly until the cornstarch dissolves and the mixture combines. Continue stirring until the cream thickens. Pour the cream into a wide bowl or plate to cool before using.
3. Put the cream in a bowl and add the rose water, mixing well until homogeneous. Place half a tablespoon of the cream in each flattened toast sheet and roll them into small rolls. At the end of each roll put a little of the cornstarch or flour dissolved in water to help seal the roll so the cream does not escape when frying.
4. Put vegetable oil on high heat, then fry the cream rolls (Znood El-Sitt) in the oil until they brown and turn golden.
5. Place the fried Znood El-Sitt on a rack to drain excess oil, then place them in the cold syrup so they absorb the sweetness.
6. Arrange the Znood El-Sitt on a serving plate and sprinkle with ground pistachios for garnish.