250 ml milk
40 gm. Muhalabia mix
1/8 tsp. cardamom
5 gm. Raisin
15 gm. butterscotch sauce
5 gm. Pistachio
1 pcs. Dry rose (garnish)
Pour the milk into a saucepan, and stir in the muhalabia mix and cardamom. Heat until hot but not quite boiling. Pour over the mixture in the baking bowl.
Break the croissant into pieces, and place in a medium bowl. Add the raisins, pistachios, pour the muhalbia mix into the bowl.
Preheat the oven to 200 Celsius. Bake for 15 minutes in the preheated oven, or until puffed and golden brown.
Remove the bowl from oven
Garnish with pistachio, butterscotch sauce and dry rose.