Gelash Cream

Ingredients

4 cup warm milk
1 / 2 cup cold milk
5 tbsp starch
1 tablespoon rose water (optional)
24 and Gelash rectangular sheet of about 5 cm in 7 cm
Oil for frying
Sherbet (Qatar)
Crushed peanuts, jam and dice for garnish

Way

- Dissolve the starch in cold milk, then gradually add the warm milk, add rose water, stirring over medium heat, to get the mixture resembles thick cream.
- Leaving the mixture to cool, and set aside until use in padding.
- The uniqueness of each sheet on a smooth surface, and put a tablespoon of filling in the center.
- Padding is placed so that leaves about 2 / 11 cm from each side and then fold the sides and damage the paper to become the form of a cylinder (or finger) are sealed from all sides.
- Upheaped six fingers fried in hot oil until golden.
- Placed in Sherbet (diameter) and then lift and drain and stacked in a plate.
- Decorated with a little crushed pistachio nuts and jam the dice.