We will start by making the syrup. Mix in sugar and water in a pan and let it heat on medium heat. Once the sugar has melted completely add in the rose water and orange blossom water. Remove from flame. Allow it to cool a little

While the syrup is cooling we will place the rusks in our dish.  Arrange them evenly in the dish. Pour the half syrup over the rusks. Arrange one more layer of rusks over it in the same way.  Now, pour the remaining half of the syrup over the rusks. Try to pour it evenly on the rusks. 

Leave it for sometime and let the rusks absorb the syrup. Meanwhile, let's prepare our custard.  Mix the cornflour in about 1/2 cup of cold milk and mix well. Combine together milk, cream and corn flour mixture in a heavy bottom pan and heat it on medium heat. Add the sugar. Mix it well. Keep stirring till it gets smooth and thick. Once it thickens add in the kewra water and orange blossom water.

Stir it a bit more till you get a “thick” custard like pouring consistency. Once done, take it out in a bowl and cover with cling film. The cling film should touch the surface of the custard to avoid the formation of the thick top layer. Keep it aside for some time till it comes to room temperature.