Umm Ali

Serves approximately 10 

Ingredients:
2lt milk
300ml double cream 
1 tin condensed milk 
1 cup sugar 
½ tsp Supreme Green Cardamom Powder 
½ tsp Supreme Cinnamon Powder 
Pinch of salt 
600g bakarkhani- crushed 
½ cup Supreme Almonds- chopped 
½ cup Supreme Plain Pistachios- chopped 
½ cup Supreme Golden Sultana 
½ cup Supreme Dessicated Coconut 
2 x 170g thick cream tins 

Method: 
Preheat the oven at 180°c 
Into a large pot add milk, double cream, condensed milk, sugar, green cardamom powder, cinnamon powder and salt. Whisk together and bring to a boil over medium-high heat. Stir continuously to prevent the milk from burning.
Place half of the bakarkhani in a large deep 9inch x 13inch baking tray or casserole dish 
Sprinkle over half of the almonds, pistachios, golden sultana and dessicated coconut. Then add the remaining bakarkhani on top. Slowly ladle the boiled milk over the bakarkhani. Then add the thick cream on top and spread as best as you can. Sprinkle over remaining almonds, pistachios and dessicated coconut (no sultanas just yet) on top. 
Bake in the oven for 30 mins or until golden on top. Remove from the oven and top with remaining golden sultanas. Place the dish back in the oven and bake for another 2-3 minutes. Remove the dish from the oven and let it set and cool for 15 minutes before serving.