Ingredients
A:
400g Caster Sugar
200g Almonds (Peeled)
B:
1000g Water (cold)
150g neutral oil
200g Caster sugar
240g Corn Flour
1tbsp Cinammon
2 tbsp Rose water
2 tbsp Blossom Water
1/2 tsp Vanilla liquid
For the crust:
100g Caster Sugar
1tsp Cinammon
Preparation
Start by Gettig all the ingredients together.
Roast the peeled almons until there is a bit of Golden brown colour
In a pan, Melt the sugar in 4-6 parts. Start with a little bit, Once melted, add more and keep going till all of it is finished.
At the same time put B. into a bowl and wish well.
Add B. to A. and let it warm up. Then you will be able to stir. Keep doing so every now and then so it will not catch.
Keep mixing even after it has thickened for a bit more.
Transfer into a tray.
Dust the ingredients for the Crust on top and place the tray into an oven at 250c untill it has formed a crust.
Cool down, Portion and enjoy!