In a pot, pour the 2 litres of milk, keep on the stove till boiling

Turn off the stove and add the vinegar and stir the milk with slowly

When the milk starts immediatly to clot, collect the clotted cream from the surface using a strainer

Drain the clotted cream very well

In another pot, pour 1 litre of milk with starch, mix very well and keep stirring while on the stove

Mix the cream using the blender till we have a smooth mixture with no clots

Keep the cream mixture to cool in the fridge for 3 hours, and it can be used for 3-4 days.

Knava preparation: divide the knava for 2 halves, each half in a tray

Dissolve the magarine- butter mix, distribute it evenly between the 2 trays and mix well

Press the knava using butter and margarine till glaze.

Put the trays in the oven, on 400°

After 12-15 mins, check the colors, it is done when its goldish brown.

Take out the trays from the oven and drain from butter.

Dish preparation: in the preparation dish, put the first layer of knava, distribute above the cream, then put the second layer and press it slowly till it sticks with the cream

Saok a bit of syrop mixes with blossom water and rose water.
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Garnished with pistachio and rose petal jam

Made by: Nadia Karroum