New version of Umm Ali
1/2 kg puff pastry sheet frozen ( I used croissants, baked croissants broken up is actually widely seen!)
3tbsp + 5tbsp sugar
6tbsp milk maid
2 tbsp shredded coconut
475 ml thick cream (nestle)
2 cups milk (depending on how thick or loose you want your pudding to be)
1/4 cup each almonds and pistachios chopped
Few brown sugar for sprinkling on top
1. Preheat oven to 450º F.
2. Unroll puff pastry sheets and place on greased baking sheets. Bake until dry and crisp, but not brown...approximately 45 seconds each. When finished with puff pastry, turn oven down to 350ºF.
3. Break puff pastry into 1-2in. pieces. Add this to a medium sized casserole dish.
To that add in the coconut, almonds and pistachios. Spread it evenly.
3. Boil milk, condensed milk and 3tbsp of sugar in a separate pan. Pour this over the bread mixture. Let the bread soak up the milk for 10 mins.
4. Beat 5 tbsp of sugar with thick cream and spread this on top of the bread plus milk mixture.
5. Sprinkle a few brown sugar on top.
6. Bake for 15 mins at 175 degree celsius.
7. Chill for at least 4-5 hrs.
Notes:
✔Check for the sweetness and adjust the sugar and the condensed milk amount accordingly.
✔This dessert tastes its best when really cold.
I used croissants Instead of puff pastry sheet , baked croissant use cheythittum nannayittund
**skip steps 1 & 2 if using already baked croissants**
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