The apricot jelly sheets need to be prepared ahead of time: dice them and soak in warm water for 4-6 hours or soak them in cold water over night.

Then mix 5 tbsp corn flour with ½ cup of cold milk.

In a sauce pan, mix the whipped cream, sugar and the remaining 3 cups of milk over low heat.

Stir in the corn flour and milk mixture and cook until it turns into creamy ashtaliyeh (custard).

Add the rose water (ma' wared) and orange blossom water (ma' zaher).

Pour the ashtaliyeh into a serving dish, that can be put in the fridge, and leave at room temperature to cool.

The soaked apricot jelly sheets should be a thick sauce by now. Put in a sauce pan and bring to a boil.

Use half a cup of cold water to dissolve 2 tbspns of corn flour, and then add to the apricot jelly sauce. Mix well till you have a smooth apricot paste.

Evenly spread the apricot paste over the ashtaliyeh and leave to cool.

Use the pistachios, apricot halves and almonds to decorate. Your Balouza is done now.

Put the Balouza in the fridge and serve with cold sugar syrup.

To prepare the sugar Syrup, boil the water and sugar in sauce pan then leave over medium heat till the syrup begins to thicken.

Add the lemon juice and rose water or orange-flower water and set aside to cool.