Toasted bread ruskabout 30 small rusks enough to line the dish you are setting the sweet in
Chopped pistachios for garnish
Place the toasted bread rusks in a square dish.
For the syrup: Mix in sugar, water, lemon juice in a pan and heat in a medium heat. Once the sugar has melted add in the rose water and orange blossom water. Remove from flame. Allow to cool a little.
Pour in the syrup over the rusk and allow to soak. Then line another layer of rusk and pour in the syrup. Let all of it soak the syrup well.
For the custard
Mix the cornflour in about 1/2 cup of cold milk and mix well.
Combine together milk, cream, condensed milk and corn flour mixture in a heavy bottom pan and heat it on medium heat. Keep stirring till it gets smooth and thick. Once it thickens add in the rose and orange blossom water.
Stir it a bit more till you get a “thick” pudding like pouring consistency.
Pour over the rusk. Sprinkle in the chopped pistachios.
Refrigerate for 5-6 hours or overnight.
Notes: The cream part of the pudding is soo yummy that you can make that alone as a pudding by omitting the rusk part. Instead of the rusk you can also use toasted bread. I didn’t have orange blossom water with me, so i used the rose water alone.