Pistachio Mafruka with Cream

Ingredients:

 For the pistachio mafruka dough:
 5 cups or 750g whole pistachio, ground
 1/2 cup or 70g icing sugar
1/4 cup or 60ml rose water
1/4 cup or 60ml blossom water

 For the cream stuffing:
 1 tin or 397g sweetened condensed milk
 2 cups or 500ml water
 1/2 cup or 60g corn flour

Preparation:
Place ground pistachio, icing sugar (reserve 2 tbsp of icing sugar), rose water and blossom water in a bowl and mix well. Sprinkle the remaining 2 tbsps in the bottom of a 35 x 25cm rectangular tray. Press 1/2 quantity of the pistachio dough over the tray and flatten evenly all over the tray bottom. In a saucepan, mix sweetened condensed  milk, water and cornflour, simmer with constant stirring until it thickens then pour it over the pistachio dough in the tray evenly. Set aside to cool at room temperature. Put the remaining 1/2 of the pistachio dough between two sheets of greaseproof paper, then gently roll it between the papers using a rolling pin to reach the size of the tray. Remove the top paper and turn the dough over the cream then press gently. Remove exceeding dough from the sides.Put in the fridge until serving time. Cut into squares and serve.
Tips: Decorate the top with some clicks of cream and red cherries in syrup.