Om Ali - Phylo Pastry Creamed Pudding

1 package of frozen phylo sheet

¾ cups of mixed chopped nuts (walnuts, pistachios and hazelnuts)

3-4 tablespoons golden raisins

2 tablespoons coconut flakes or desiccated coconuts

3 cups milk

½ cup heavy cream

1 cup sugar

 

About the image above: Om Ali

Preheat the baking oven to at least 180°C -185°C. Grease a tray and spread the phylo on tray. As soon as the phylo dough becomes softer and ready to bake, place it in the oven until it turns to a bit golden and crisp. Watch it carefully. Take out from the oven when it becomes crisp.

Mixture 1

In a clean bowl: break the crisp phylo and combine the nuts, golden raisin, desiccated coconuts and ¼ cup of sugar.

Mixture 2

In a pot: combine ½ cup of sugar and milk and bring them to the boil, stir continuously until the sugar completely dissolved.

Mixture 3

In clean bowl: beat the cream and ¼ cup of sugar until become stiff and keep aside.

Prepare 6 earthen cups and fill each cup with mixture 1 evenly. Pour the mixture 2 over the phylo-nuts mixture. Spread the mixture 3 over each cup evenly and place the cups under the oven salamander or over with fire top about 10-15 minutes or until turns to golden. Serve immediately while hot. Makes 6 servings

Helpful Hints

You can prepare the mixture 1 earlier but do not combine with other mixture.

Hot Om Ali will taste better that the cold one.

If the phylo pastry dough is not available, you may replace the phylo dough with shredded crisp croissant. The taste and texture will be slightly the same.